DirectionsStep1Preheat oven to 350 degrees F/175 degrees C. Coat the inside of 3- 8 inch layer pans with cake release (see NOTES) Or use non-stick cooking spray.Step2Spread walnuts in a pie plate and bake for 8 -10 minutes, until fragrant. Cool.Step3In a medium sized bowl, stir together flour, baking soda, cinnamon, baking powder and salt.Step4In a food processor, combine 1 cup of pitted prunes with 6 tbsps hot water. Process until smooth.Step5In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and apple sauce and whisk until smooth.Step6Add the flour mixture to the egg mixture and stir until blended. Stir in carrots, pineapple and toasted walnuts.Step7Mix until blended.Step8Divide the batter among the pans and bake for 30- 35 minutes or until cake tester comes out clean. Let cool for 10 minutes before gently removing from pan.Step9Cool for an additional 10 minutes on a cooling rack.Step10In a separte bowl, combine cream cheese, icing sugar and vanilla; beat with an electric mixer until smooth and creamyStep11Before you start to decorate, take a pastry brush and dust off any crumbs on the cake.Step12Place the first cake on an 8 inch cardboard cake circle (for easy transport) if you plan to move it or place it on the surface you plan to serve it on.Step13Then add some cream cheese icing/frosting as filling (see photo). You don't want to use very much, as it's rich and you need to keep most of it to frost the cake. Then add the second cake and repeat. Add the third cake.Step14Crumb coat the cake and freeze for 10 minutes: Add a very thin layer of frosting (as shown) to the cake and smooth. Do NOT leave in the freezer any longer than 10 minutes. *** You don't have to do this, but …Step15Frost/Ice the Cake: Spread the remainder of the icing evenly on the cake (SEE VIDEO IN NOTES)Step16Add chopped walnuts to the side of the cake (I did this by literally 'throwing them' at the side of the cake. Then add to top. * This is optionalStep17Pat dry pineapple rings and cut in half. Make sure they are dried well.Step18Add 2 pineapple halves, pressed together to the top of the cake - you'll need 5 sets of 2.Step19Slice peeled carrot into circles.Step20Add a slice of carrot to each side of the pineapple.Step21Serve or refrigerate until ready to serve. * Can be made in advance and refrigerated for up to 4 daysIngredientsIngredients2 ½ cupsCake Flour (sifted)2 teaspoonsBaking Powder2 teaspoonsCinnamon1 teaspoonSalt1 ½ teaspoonsBaking Soda2 Large Egg Whites2 Large Eggs18 ounces cansPinepple (crushed, thoroughly drained)⅓ cupUnsweetened Applesauce1 cupWhite Granulated Sugar1 cupPrune Puree (see below)2 cupsCarrots (grated)¼ cupWalnuts (chopped)12 ouncesLow-Fat Cream Cheese½ cupPowdered Sugar (icing sugar)1 ½ teaspoonsVanilla5 Pineapple Rings (cut in half, I use canned pineapple)½ Carrot (sliced into rings)½ cupWalnuts (chopped, approximately)See moreNutritionalNutritional255 Calories5 gTotal Fat34 mgCholesterol47 gCarbohydrate391 mgSodium6 gProteinFrom foodmeanderings.comRecipeDirectionsIngredientsNutritionalExplore furtherWeight Watchers Carrot Cake - 5 Points Recipe - Food.comfood.comThe Healthier Carrot Cake Recipe - NatashasKitchen.comnatashaskitchen.comWeight Watchers 0 Pt Carrot Cake Recipe - Food.comfood.comWeight Watchers Carrot Cake Recipe - The Staten Island …thestatenislandfamily.comLow-fat Moist Carrot Cake Recipes Delia Onlinedeliaonline.comRecommended to you based on what's popular • Feedback
Inside Out Cake Recipe
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