Recipe - Low-Fat Carrot Cake

One half (10oz) container pitted
dates (1 C)
3 cup Allpurpose flour
1 cup Sugar
2 teaspoon Ground cinnamon
2 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
One half teaspoon Ground ginger
1 (8oz) container plain
nonfat yogurt
1 (8oz) container frozen no
cholesterol egg substitute,
thawed
Three fourths cup Packed light brown sugar
One fourth cup Salad oil
1 teaspoon Vanilla extract
2 cup Lightly packed shredded
carrots (about 3 mdsize
carrots)
One half cup Chopped walnuts (optional)
Confectioners'sugar
for garnish

ABOUT 2 One half HOURS BEFORE SERVING OR EARLY IN DAY:

1. Preheat oven to 350'F. Grease 13" by 9" glass
baking dish. In 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.

2. In large bowl, mix flour, sugar, cinnamon, baking
soda, baking pow der, salt, and ginger.

3. In medium bowl, with wire whisk or fork, beat
yogurt, egg substitute, sugar, salad oil, and vanilla
brown extract until smooth. Stir in shred ded
carrots, walnuts, and pureed dates until blended. Stir
carrot mix ture into flour mixture just until flour
is moistened.

4. Pour batter into baking dish. Bake 30 to 35 minutes
until toothpick inserted in center of cake comes out
clean. Cool cake in pan on wire rack. To serve,
sprinkle with confectioners' sugar, if you like.

Makes 15 servings.

Each serving without walnuts: About 275 calories, 4 g
fat, 0 mg cholesterol, 315 mg sodium.

Good HousekeepingMay'94
Posted to MMRecipes Digest V3 #216

Date: Fri, 9 Aug 1996 10:26:10 0400 (EDT)

From: Mary Ann Young maryann4@prolog.net