Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350. grease and flour pans. drain pineapple (reserving half the juice). in large bowl cream sugar and oil, beat in eggs, add dry ingredients and mix well. fold in pineapple, reserved juice, carrots and nuts. pour batter into pans (3 pans 8 or 9 inches in diameter). bake 20-40 minutes. frost with cream cheese frosting.

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.