Instructions: Sift first five ingredients into a mixing bowl.

In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again.

Grease and flour a 9" square pan or four mini-loaf pans (3" x 6"). Fill the pans 2/3 full with batter.

Bake at 350F for about 30 minutes. (Mini-loaves take about 20 minutes).

Description: "Moist Spicy Cake with flecks of carrot and a hint of crushed pineapple."
Cuisine: "Restaurant Fare"

Originally from Mimis Cafe, California

Re-Do notes:
1. Replace the 1 cup vegetable oil with 1 cup unsweetened applesauce.

Prune puree is much too overpowering for this recipes. Besides, applesauce has more pectin than prune puree, making it the best candidate in low-fat baked goods. Applesauce will give you a nice, moist texture in the absence of a lot of vegetable oil and will not overpower the taste of cake.

2. Add back in 2 TBSP canola oil, which helps to enhance the flavor and texture. In all my recipe development, especially for my recent book, THE HEALTHY OVEN BAKING BOOK, Doubleday, 1999, I have found that a little oil added back in goes a long way.

3. Replace one of the eggs with 2 eggs whites, and still add in the other 2 eggs called for in the recipe. Too many egg whites will make your baked good dry. You can, however, try replacing 2 whole eggs with 4 whole egg whites and still add in 1 whole egg as called for in the recipe, as well.

4. Reduce the chopped walnuts to 1/4 cup-youll save fat and calories instantly.

5. I often like to use 1/2 whole wheat and 1/2 all-purpose flour instead of all all-purpose flour. So, in your recipe, think about using 3/4 cup whole wheat flour and 3/4 all-purpose flour.

6. Increase the flavorings slightly-youll have to test how high you can go.

Follow on notes:
1. No, you do not have to strain the applesauce-you can even use chunky style applesauce, if you wish. Its better to use jarred applesauce rather than homemade-homemade tends to have too much water in it.

2. I personally do not like egg beaters-but, if you have to have them, then use them. I think that they contribute to a not well-liked taste-and people think that its because of the low-fat recipe, not the egg beaters.

Plus, you do not get the same wonderful texture with egg beaters, as you do with eggs. I would rather see at least one egg in every recipe (divided by the number of servings-the fat and cholesterol count is not bad), with accompanying egg whites or egg beaters, than just all egg beaters.

The egg yolk of a real egg has lecithin, an emulsifier, which gives you that creamy texture. There is lecithin powder available, but I have not played around with it.

We like this quick bread for breakfast and brunch. It is wonderful served with soup and salad.

REVIEW: This bread is always sweet and moist. Mini-loves are best for serving to crowds. Serve a 1-inch slice, cut in two (each about 1-1/2"X 3"). Im always surprised how good it tastes with things like chunky chili or corn chowder. -pat

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