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Low-fat carrot cake 5
Artist: _
Categories: Cakes, Carrot, Desserts, Low-fat, Vegetables
Yield: 15
Rating: 0
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Ingredients:
1/2 (10-oz) container pitted
-dates (1 C)
3 cupAll-purpose flour
1 cupSugar
2 tspGround cinnamon
2 tspBaking soda
1 tspBaking powder
1 tspSalt
1/2 tspGround ginger
1 (8-oz) container plain
-nonfat yogurt
1 (8-oz) container frozen no
-cholesterol egg substitute
-thawed
3/4 cupPacked light brown sugar
1/4 cupSalad oil
1 tspVanilla extract
2 cupLightly packed shredded
-carrots (about 3 md-size
-carrots)
1/2 cupChopped walnuts (optional)
Confectioners'sugar
-for garnish
Procedures:
1About 2 ?hours before serving or early in day:
2Preheat oven to 350°F.
3Grease 13" by 9" glass baking dish.
4In small saucepan over medium heat, heat dates and 1/3 c water, uncovered, until dates are very soft and all water evaporates, stirring and mashing dates with spoon until smooth.
5In large bowl, mix flour, sugar, cinnamon, baking soda, baking pow- der, salt, and ginger.
6In medium bowl, with wire whisk or fork, beat yogurt, egg substitute, sugar, salad oil, and vanilla brown extract until smooth.
7Stir in shred- ded carrots, walnuts, and pureed dates until blended.
8Stir carrot mix- ture into flour mixture just until flour is moistened.
9Pour batter into baking dish.
10Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean.
11Cool cake in pan on wire rack.
12To serve, sprinkle with confectioners" sugar, if you like.
13makes 15 servings.
14each serving without walnuts: about 275 calories, 4 g fat, 0 mg cholesterol, 315 mg sodium.
15good housekeeping-may"94
 
 
 
 

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