14-Carat Fig Cake

2  eggs
2  egg whites
2  cups flour
2  cups sugar
2  teaspoons baking powder
1½ teaspoons baking soda
1  teaspoon salt
2  teaspoons ground cinnamon
1½ cups Pureed Figs (replaces 1½ cups canola oil)
2  cups peeled and grated carrots
1  8 ounce can crushed pineapple, drained with juice reserved
1  cup seedless raisins
½  cup chopped walnuts, optional
1  cup powdered sugar, optional for glaze

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 13x9-inch baking pan sprayed with non-stick vegetable spray.  Bake
at 350°F 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.

14-Carat Fig Cake with figs in place of canola oil:

Each serving without nuts or powdered sugar, contains about:

183 calories;  150 mg sodium;  18 mg cholesterol;  1 grams fat;  43 grams 
carbohydrates;  3 grams protein;  .98 grams fiber;  4?? calories from fat.

Compare to 14-Carat Fig Cake made with canola oil, no figs:

Each serving without nuts or powdered sugar, contains about:

260 calories;  148 mg sodium;  18 mg cholesterol;  15 grams fat;  33 grams 
carbohydrates;  2 grams protein;  .18 grams fiber;  50?? calories from fat.

Optional walnuts, per serving, contain about:

16 calories;  .25 mg sodium;  0 mg cholesterol;  1.5 grams fat;  .5 grams 
carbohydrates;  .33 grams protein;  .11 grams fiber.