Carol Harvey A typical carrot cake is very high in fat. Prune puree and applesauce keep this cake moist with very little oil added. Frosting 3 oz. Preheat oven to 350 F. 2.
Process prunes with hot water in food processor until smooth.
Set aside in large mixing bowl. Sift flours and next 4 ingredients into another mixing bowl. If any wheat bran remains in sifter, transfer it to bowl. Lightly beat egg and egg white and add to mixing bowl with prune puree. Whisk together with sugar, zest, oil, applesauce and corn syrup until smooth.