Chocolate Carrot Cake

I made this cake this morning and it's yummy!

Chocolate Carrot Cake

1 2/3 cups self-rising flour
1/3 cup cocoa powder
2 ½ teaspoons baking soda
1 ½ cup Splenda Granular
¼ cup prune puree (I used a small jar of plum baby food)
¼ cup canola oil
1 large egg
3 large egg whites
1 ½ teaspoon vanilla
2/3 cup orange juice
2 cups shredded carrots (about 3 medium)

Preheat oven to 350 degrees. Spray a 9x13 baking pan with Pam. In a medium bowl, stir together flour, cocoa, baking soda and Splenda, then set aside. In a large mixing bowl, mix prune puree (or baby food), canola oil, egg, egg whites, vanilla and orange juice. Add flour mixture to prune mixture ½ cup at a time and mix. When all the flour has been added, fold in the carrots and pour batter into prepared pan. Bake for 25-30 minutes. (140 calories per serving)