Carrot Cake

  4 c  Carrots; grated
  2 c  Sugar
  8 oz Can crushed pineapple
  1 c  Solo, Simon Fischer or Baker brand prune plum lekvar filling
  4 lg Egg whites
  2 ts Vanilla
  2 c  Flour (I use part whole wheat)
  2 ts Baking soda
  2 ts Cinnamon
1/2 ts Salt
3/4 c  Flaked coconut (optional)

Preheat oven to 375°F. Coat a 9x13" pan with vegetable spray. Combine
carrots, sugar, pineapple, lekvar, egg whites, and vanilla; blend
thoroughly. Add remaining ingredients; mix completely. Spread batter
in pan; bake about 45 minutes until toothpick comes out clean.

Yield: 12 servings