2 eggs
2 egg whites
2 cup plain flour
2 cup sugar
2 tablespoon baking powder
1 1/2 tablespoon baking soda
1 tablespoon. salt
2 tablespoon cinnamon
1 1/2 cup pureed figs
2 cup grated carrots
1 cup crushed pineapple, drained but save juice
1 cup seedless raisins
1/2 cup chopped walnuts
2 egg whites
2 cup plain flour
2 cup sugar
2 tablespoon baking powder
1 1/2 tablespoon baking soda
1 tablespoon. salt
2 tablespoon cinnamon
1 1/2 cup pureed figs
2 cup grated carrots
1 cup crushed pineapple, drained but save juice
1 cup seedless raisins
1/2 cup chopped walnuts
Lightly beat together both the eggs and egg whites in bowl and set aside.
Mix all together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl.
Add pureed figs, beaten eggs, carrots, fruit and nuts and mix all well.
Turn into 13 x 9 inch baking pan (coated with your choice non stick).
Bake at 350 degrees 35 to 40 minutes or until cake tests done in center.
While cake cools, mix 2 tbs pineapple juice and powdered sugar.
Drizzle over cake.
Makes 24 servings.
Without nuts or powdered sugar each serving contains 183 calories, 150 milligrams sodium, 18 milligrams cholesterol, 1 gram fat.