| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cakes, Desserts, Low-fat/ff, Veggies |
15 |
Servings |
INGREDIENTS
| 1/2 |
|
10-oz container pitted |
|
|
dates 1 C |
| 3 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 2 |
t |
Ground cinnamon |
| 2 |
t |
Baking soda |
| 1 |
t |
Baking powder |
| 1 |
t |
Salt |
| 1/2 |
t |
Ground ginger |
| 1 |
|
8-oz container plain |
|
|
nonfat yogurt |
| 1 |
|
8-oz container frozen no |
|
|
cholesterol egg |
|
|
substitute |
|
|
thawed |
| 3/4 |
c |
Packed light brown sugar |
| 1/4 |
c |
Salad oil |
| 1 |
t |
Vanilla extract |
| 2 |
c |
Lightly packed shredded |
|
|
carrots about 3 md-size |
|
|
carrots |
| 1/2 |
c |
Chopped walnuts, optional |
|
|
Confectioners'sugar |
|
|
for garnish |
INSTRUCTIONS
ABOUT 2 1/2 HOURS BEFORE SERVING OR EARLY IN DAY: 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. In large bowl, mix flour, sugar, cinnamon, baking
soda, baking powder, salt, and ginger. In medium bowl, with wire whisk
or fork, beat yogurt, egg substitute, sugar, salad oil, and vanilla
brown extract until smooth. Stir in shredded carrots, walnuts, and
pureed dates until blended. Stir carrot mixture into flour mixture
just until flour is moistened. 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 Housekeeping-May'94 Posted to MM-Recipes Digest V3 #216
Date: Fri, 9 Aug 1996 10:26:10 -0400 (EDT) From: Mary Ann Young
<maryann4@prolog.net>
A Message from our Provider:
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