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: heat the oven to 300 degrees f. line a 10" springform pan with parchment paper. sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar. beat the eggs with the oil and citrus zests. stir in the carrots and fold everything into the flour mixture. fold in the walnuts and pineapple. spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean. cool. for the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.