Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. grease and flour two 8 inch round cake pans. beat oil and brown sugar, add eggs one at a time and beat until fluffy. add carrots and vanilla. stir. combine dry ingredients in separate bowl, stir with wire whisk to sift. add dry ingredients to carrot mixture. stir just until incorporated. pour into prepared pans, dividing equally between the two. bake side by side on same rack in preheated oven. 45 minutes or until toothpick comes out almost clean. cool on racks. frost with cream cheese icing or white icing of your choice.

Target 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.