Low-fat carrot cake supplying two fruit and veggie servings.
Preparation Time: 45 mins
Cooking Time: 40 mins
Yield: 24 x slices
Preheat oven to 350ºF.
In a small mixing bowl, lightly beat together eggs and egg whites. Into a separate large mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the egg mixture into flour mixture.
Add pureed figs, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended.
Turn mixture into a 13x9x2-inch baking pan that has been sprayed with nonstick vegetable spray. Bake in preheated oven for 35 to 40 minutes.
While cake cools, blend powdered sugar with 2 tablespoons of reserved pineapple juice. Drizzle over cake.