Low Fat Carrot Cake Brownies

Step 1: Preheat the oven to 350° F.

Step 2: Spray 9" x 13" baking pan with a good coat of PAM.

Step 3: Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.

Step 4: Chop 1/2 cup of walnuts.

Step 5: Drain one 20 oz can of crushed pineapple. Enjoy a cup of the pineapple juice while you're working.

Step 6: In a medium bowl, combine 2 eggs or egg substitutes, 2 tablespoons oil, and 2 teaspoons vanilla. Stir well, then add in the carrots, pineapple, and walnuts.

Step 7: In a large bowl mix 1 1/2 cup flour, 1 cup sugar, 1/4 cup flaked sweetened coconut, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons cinnamon. Mix well with a wire whisk. Now fold the wet into the dry and keep folding until all is incorporated.

Step 8: Pour into baking pan and spread reasonably smooth. Bake until a toothpick comes out clean. About 30-35 minutes. Remove and allow to cool in the pan.

Step 9: If you want to frost it with some cream cheese frosting, wait until it's completely cooled.