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Lowfat Carrot Cake

Author/Submitted by:
Servings: 15
Categories: Cakes / Desserts / Low-Fat/Low-Cal

1  cup  pitted dates
3  c  All-purpose flour
1  c  Sugar
2  ts  Ground cinnamon
2  ts  Baking soda
1  t  Baking powder
1  t  Salt
1/2  ts  Ground ginger
8  ounces  plain nonfat yogurt
8  ounces  frozen egg substitute, thawed
3/4  c  light brown sugar, packed
1/4  c  salad oil
1  t  vanilla extract
2  c  shredded carrots, loosely packed
1/2  c  chopped walnuts, optional
    confectioner's 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 powder, 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 shredded carrots, walnuts, and pureed dates until blended. Stir carrot mixture 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.

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