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1/2 (10-oz) container pitted -cholesterol egg substitute,
-dates (1 C) -thawed
3 c All-purpose flour 3/4 c Packed light brown sugar
1 c Sugar 1/4 c Salad oil
2 ts Ground cinnamon 1 ts Vanilla extract
2 ts Baking soda 2 c Lightly packed shredded
1 ts Baking powder -carrots (about 3 md-size
1 ts Salt -carrots)
1/2 ts Ground ginger 1/2 c Chopped walnuts (optional)
1 (8-oz) container plain Confectioners’sugar
-nonfat yogurt -for garnish
1 (8-oz) container frozen no
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/scanned & fixed by DP & GG
Yields
15 servings
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