2 eggs
2 egg whites
2 C. flour
2 C. splenda
2 tsp baking powder
11/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
11/2 C. pureed figs or prunes (baby food jars)
2 C. peeled and grated carrots
1 (8 oz.) can crushed pineapple (reserve juice)
1 C. raisins
1/2 C. chopped walnuts
1 C. powdered sugar for glaze

Lightly beat together eggs and egg whites. Sift together flour, splenda, baking powder, baking soda, salt and cinnamon into separate bowl. Stir to blend. Add pureed baby food jars, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended. Turn mixture into a 13 x 9 x 2 baking pan, sprayed with nonstick vegetable spray. Bake at 350 degrees for 35 to 40 minutes. While cake cools, blend powdered sugar with 2 T. reserved pineapple juice. Drizzle over cake.

Yield: 12 servings
Calories: 119.7
Fat: 1.7g
Fiber: 1.4g