Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the sugar and vegetable oil together. the sugar will start to dissolve and add the vanilla then add the eggs one at a time. this is much wetter than creamed butter and sugar together and helps make the carrot cake moist. next add in the flour, salt, baking soda and powder and your spices. after those are combined mix in the nuts and grated carrots. you can grate the carrots by hand or with a food processor. peel them and cut off the top and bottom before grating for the cake. i usually grate by hand because the food processor grates the carrots finer than i like. bake at 350 farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.

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.