Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. coat a 9x13-inch baking pan with nonstick cooking spray; set aside. in large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly. add remaining ingredients except coconut; mix completely. gently stir in coconut. spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean. cool on rack. cut into squares to serve. note; can substitute jarred baby food prunes (about 4 2 1/2 oz jars) makes 12 servings.

Target recipe: preheat oven to 350. in a large mixing bowl, combine sugars with oil and eggs. mix well. add flour, baking soda, baking powder and cinnamon. mix well. fold in carrots, walnuts, raisins and pineapple. pour into a 13 x 19 greased and floured baking pan. bake for 45 minutes to 1 hour. for topping: in a bowl, cream together butter and cream cheese. add sugar and vanilla. mix until smooth. when cake is cool, frost with mixture.