Title: Lofat 14-carat fig cake - whnp81a
 Categories: Cakes, Desserts, Low-fat
      Yield: 1 Servings
 
      2 ea Eggs
      2 ea Egg whites
      2 c  Flour
      2 c  Sugar
      1 x  -   (reserve juice)
      2 ts Baking powder
  1 1/2 ts Baking soda
  1 1/2 c  Pureed figs (recipe below)
      2 c  Carrots; peeled and grated
      8 oz Crushed pineapple; drained
      2 c  Seedless raisins
    1/4 c  Walnuts; chopped (optional)
      1 ts Salt
      2 ts Cinnamon
      1 c  Powdered sugar (optional)

MMMMM------------------------PUREED FIGS-----------------------------
      2 c  Dried figs
    3/4 c  Water
      2 ts Vanilla
 
    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.   Makes 24 servings. 183 cal. 150 mg.
  sodium 18 mg. cholesterol 1 gr. fat 43 gr. carbohydrates 3 gr.
  protein .98 gr. fiber
    4% cal. from fat From: The News and Observer - March 18 , 1992