Low-fat carrot cake - gh_9405

Yield: 15 servings

Measure Ingredient
½ \N (10-oz) container pitted dates (1 C)
3 cups All-purpose flour
1 cup Sugar
2 teaspoons Ground cinnamon
2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
½ teaspoon Ground ginger
1 \N (8-oz) container plain nonfat yogurt
1 \N (8-oz) container frozen no cholesterol egg substitute, thawed
¾ cup Packed light brown sugar
¼ cup Salad oil
1 teaspoon Vanilla extract
2 cups Lightly packed shredded carrots (about 3 md-size carrots)
½ cup Chopped walnuts (optional)
\N \N Confectioners'sugar for garnish

ABOUT 2½ 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 ⅓ 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/scanned & fixed by DP & GG

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