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| 2 | eggs |
| 2 | egg whites |
| 2 Tasse | flour |
| 2 Tasse | sugar |
| 1 | (reserve juice) |
| 2 Teelöffel | baking powder |
| 1 1/2 Teelöffel | Baking soda |
| 1 1/2 Tasse | Pureed figs (recipe below) |
| 2 Tasse | Carrots; peeled and grated |
| 8 x ca. 30 g | Crushed pineapple; drained |
| 2 Tasse | raisins Seedless |
| 1/4 Tasse | Walnuts; chopped (optional) |
| 1 Teelöffel | salt |
| 2 Teelöffel | cinnamon |
| 1 Tasse | Powdered sugar (optional) |
| 2 Tasse | figs dried |
| 3/4 Tasse | water |
| 2 Teelöffel | vanilla |
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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
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