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1
Preheat oven to 350F (180C).
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2
Coat inside of three 9-inch round layer-cake pans with non-stick cooking spray.
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3
Line the bottoms with wax paper and set aside.
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4
Spread walnuts in a pie plate and bake for 8 to 10 minutes at 350 degrees, or until fragrant.
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5
Let cool; chop coarsely.
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6
Toasting the walnuts brings out their nutty flavor, and means you don't need to use as many as in traditional recipes.
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7
In a medium-sized bowl, stir together flour, cinnamon, baking powder, baking soda and salt.
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8
In a large bowl, whisk together eggs and egg whites.
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9
Add sugar, prune puree and oil and whisk until smooth.
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10
Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
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11
Stir in carrots, pineapple and the toasted walnuts.
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12
Divide the batter among the prepared pans and bake for 30 to 35 minutes at 350 degrees, or until a cake tester inserted in the center comes out clean.
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13
Let cool for 5 minutes in the pan on a rack.
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14
Loosen edges and invert cakes onto racks.
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15
Peel off paper and let cool completely.
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16
TO MAKE PRUNE PUREE: In a food processor, combine 6 ounces (1 cup) pitted prunes with 6 tablespoons hot water; process until smooth.
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17
Makes 1 cup.
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18
One cup of prune puree contains 407 calories and 1 gram of fat; a cup of butter contains 1, 600 calories and 182 grams of fat; and a cup of oil contains 1, 944 calories and 218 grams of fat.
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19
FROSTING In a mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy.
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20
TO ASSEMBLE CAKE: Place 1 cake layer on a serving plate.
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21
Spread a scant 1/2 cup of frosting over it.
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22
Top with another cake layer and spread another scant 1/2 cup frosting.
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23
Place third layer on top and spread with remaining frosting.
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24
Serves 16.
