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Print this Recipe    Carrot 18

14-CARAT FIG CAKE

2 eggs
2 egg whites
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups Pureed Figs (replaces 1 1/2 cups canola oil)
2 cups peeled and grated carrots
1 can (8 ounces) crushed pineapple, drained with juice reserved
1 cup seedless raisins
1/2 cup chopped walnuts (optional)
1 cup powdered sugar, (optional for glaze)

Lightly beat together eggs and egg whites in bowl. Sift together
flour, sugar, baking powder, baking soda, salt and cinnamon into
mixing bowl. Stir to blend. Add Pureed Figs, beaten eggs, carrots,
pineapple, raisins and nuts. Stir until blended.

Turn into 13x9-inch baking pan sprayed with non-stick vegetable
spray. Bake at 350 degrees F. 35 to 40 minutes or until cake tests
done in center. While cake cools, blend together powdered sugar
and 2 tablespoons reserved pineapple
juice until smooth and of spreadable consistency. Drizzle over
cake. Makes 24 servings.



PUREED FIGS

2 cups dried figs
3/4 cup water
2 teaspoons vanilla

Puree figs, water and vanilla in blender or food processor. Makes
about 1 1/2 cups.

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