Nutrition per serving may change if servings are adjusted.
2½ cups sifted cake flour
2 teaspoons cinnamon
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs
2 large egg whites
2 cups sugar
1 cup prune puree
⅓ cup canola oil
2 cups shredded carrots, (5-6 small)
1 8-ounce can crushed pineapple, thoroughly drained
¼ cup walnuts, coarsely chopped, toasted (see Tip)
12 ounces reduced-fat cream cheese, softened
½ cup confectioners’ sugar
1½ teaspoons vanilla extract
To make cake: Preheat oven to 350°F. Coat the inside of three 9-inch round layer-cake pans with cooking spray. Line the bottoms with wax paper.
Stir together flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk together eggs and egg whites in a large bowl. Add sugar, prune puree and oil and whisk until smooth. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended. Stir in carrots, pineapple and walnuts.
Divide the batter among the prepared pans and bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes. Let cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto racks. Peel off paper and let cool completely.
To make frosting: Combine cream cheese, confectioners' sugar and vanilla in a mixing bowl; beat with an electric mixer until smooth and creamy.
To assemble cake: Place 1 cake layer on a serving plate. Spread a scant ½ cup of the frosting over it. Top with another cake layer and spread another scant ½ cup frosting. Place the third layer on top and spread with the remaining frosting.
Tip: To toast chop nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.