Cake flour gives this carrot cake a tender crumb, while bits of crushed pineapple and toasted walnuts add nuggets of familiar flavor. A low-fat cream cheese frosting is a luxurious finish.

Makes 16 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

Cake
2 1/2 cups sifted cake flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 large egg whites
2 cups sugar
1 cup prune puree
1/3 cup canola oil
2 cups shredded carrots (5-6 small)
1 8-ounce can crushed pineapple, thoroughly drained
1/4 cup walnuts, coarsely chopped, toasted (see Tip)

Frosting
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract

1. 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.
2. 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.
3. 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.
4. To make frosting: Combine cream cheese, confectioners’ sugar and vanilla in a mixing bowl; beat with an electric mixer until smooth and creamy.
5. To assemble cake: Place 1 cake layer on a serving plate. Spread a scant 1/2 cup of the frosting over it. Top with another cake layer and spread another scant 1/2 cup frosting. Place the third layer on top and spread with the remaining frosting.

NUTRITION INFORMATION: Per serving: 356 calories; 11 g fat (3 g sat, 4 g mono); 38 mg cholesterol; 61 g carbohydrate; 6 g protein; 2 g fiber; 424 mg sodium; 266 mg potassium.
Nutrition bonus: Vitamin A (56% daily value), Iron (15% dv).
4 Carbohydrate Servings
Exchanges: 1 starch, 1 fruit, 2 other carbohydrate, 2 fat

TIP: 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.