| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Desserts, Eat-lf mail, Low fat |
12 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dates; pitted |
| 1/3 |
c |
Water |
| 3 |
c |
Flour; All-Purpose |
| 2 |
ts |
Ground Cinnamon |
| 2 |
ts |
Baking Soda |
| 1 |
ts |
Baking Powder |
| 1 |
ts |
Salt; optional |
| 1 |
ts |
Ground Ginger |
| 1 |
c |
Nonfat Yogurt; plain |
| 3 |
|
Egg Whites; or substitute |
| 3/4 |
c |
Brown Sugar; Packed |
| 1/2 |
c |
Applesauce |
| 1 |
ts |
Vanilla |
| 3 |
c |
Carrots; grated |
INSTRUCTIONS
DRY INGREDIENTS
WET INGREDIENTS
Here is a non-fat carrot cake that I highly recommend.
1. Combine the dates and water in a small saucepan and boil uncovered
over medium heat until the dates are soft and mushy. Mash with a fork.
2. Preheat oven to 350F. Spray a 13"x 9" baking pan with nonstick
coating.
3. In a large bowl, combine dry ingredients.
4. In a medium bowl, beat together the wet ingredients, EXCEPT the
carrots.
5. Add the grated carrots and date paste to the wet ingredients, and
mix well
6. Add wet ingredients to dry ingredients, mixing only until the
flour is moistened.
7. Pour batter into pan and bake for 30 to 35 min until cake is
browned and a toothpick inserted in the center comes out clean.
Recipe by: matlock@biotek.arc.ab.ca
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 29,
1999, converted by MM_Buster v2.0l.
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