Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 375°f. beat the eggs and slowly add the sugar, beating continuously. stir in the oil and then the carrots. sieve together the flour, baking soda, cinnamon and salt. add the flour mixture to the carrot mixture. add the pecan nuts and mix well. place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done. allow to cool for a few minutes before turning out onto a cooling rack. meanwhile, mix the icing sugar with the lemon juice and 1/4 cup coconut. spread the mixture over the cooled carrot cake. roast the remaining coconut for a few minutes in the oven until slightly coloured. sprinkle over cake. enjoy.

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.