1/2 (10-oz) container pitted
-dates (1 C)
3 c All-purpose flour
1 c Sugar
2 ts Ground cinnamon
2 ts Baking soda
1 ts Baking powder
1 ts Salt
1/2 ts 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 ts Vanilla extract
2 c Lightly packed shredded
-carrots (about 3 md-size
-carrots)
1/2 c Chopped walnuts (optional)
Confectioners’sugar
-for garnish
ABOUT 2 1/2 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 Housekeeping-May’94
Yields
15 Servings