2 eggs
2 egg whites
2 c. plain 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
2 c. grated carrots
1 c. crushed pineapple, drained but save juice
1 c. seedless raisins
1/2 c. walnuts, chopped
1 c. powdered sugar (optional)

Lightly beat together eggs and egg whites in bowl. Set aside. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl. Stir to blend. Add pureed figs, beaten eggs, carrots, fruit and nuts. Blend well. Turn into 13 x 9 inch baking pan sprayed with nonstick vegetable spray. Bake at 350 degrees 35 to 40 minutes or until cake tests done in center. While cake cools, mix 2 tablespoons 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.