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.
To make cake: Preheat oven to 350 degrees 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 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.
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.
1 starch, 1 fruit, 2 other carbohydrate, 2 fat