1 (1 gram fat per serving)

2 eggs
2 egg whites
2 c. flour
2 c. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/2 c. pureed figs or prunes (baby food)
2 c. peeled and grated carrots
1 (8 oz.) can crushed pineapple (reserve juice)
1 c. raisins
1/2 c. chopped walnuts
1 c. powdered sugar for glaze

Lightly beat together eggs and egg whites. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into separate bowl. Stir to blend. Add pureed baby food, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended. Turn mixture into a 13 x 9 x 2 baking pan, sprayed with nonstick vegetable spray. Bake at 350 degrees for 35 to 40 minutes. While cake cools, blend powdered sugar with 2 tablespoons reserved pineapple juice. Drizzle over cake. Makes 24 servings.