Recipe for Lo-Fat 14-Carat Fig Cake 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 x Eggs
2 x Egg whites
2 cup Flour
2 cup Sugar (reserve juice)
2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Pureed figs (recipe below)
2 cup Carrots, peeled and grated
8 oz Crushed pineapple, drained
2 cup Seedless raisins
1/4 cup Walnuts, chopped (optional)
1 tsp Salt
2 tsp Cinnamon
1 cup Powdered sugar (optional)
----------------- PUREED FIGS ----------------
2 cup Dried figs
3/4 cup Water
Instructions:
Instructions: PUREED FIGS:
Puree figs, water and vanilla in blender or food processor.

Makes 1 1/2
cups.

CAKE:
Lightly beat together eggs and egg whites in bowl.

Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl. Stir to blend. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts. Stir until blended.

Turn into 13 X 9-inch baking pan sprayed with non-stick vegetable spray.

Bake at 350 deg. 35 to 40 minutes or until cake tests done in center. While cake cools, blend together powdered sugar and 2 tablespoons reserved pineapple juice until smooth and of spreading consistency. Drizzle over cake.

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