Carrot And Date Cake Recipe
Servings: 12
Ingredients
- 1 1/2 c. Dates pitted
- 1/3 c. Water
- 3 c. Flour, All-Purpose
- 2 tsp Grnd Cinnamon
- 2 tsp Baking Soda
- 1 tsp Baking Pwdr
- 1 tsp Salt optional
- 1 tsp Grnd Ginger
- 1 c. Nonfat Yogurt plain
- 3 x Egg Whites or possibly substitute
- 3/4 c. Brown Sugar, Packed
- 1/2 c. Applesauce
- 1 tsp Vanilla
- 3 c. Carrots grated
Directions
- Here is a non-fat carrot cake which I highly recommend.
- 1. Combine the dates and water in a small saucepan and boil uncovered over medium heat till the dates are soft and mushy. Mash with a fork.
- 2. Preheat oven to 350F. Spray a 13"x 9" baking pan with nonstick coating.
- 3. In a large bowl, combine dry ingredients.
- 4. In a medium bowl, beat together the wet ingredients, EXCEPT the carrots.
- 5. Add in the grated carrots and date paste to the wet ingredients, and mix well
- 6. Add in wet ingredients to dry ingredients, mixing only till the flour is moistened.
- 7. Pour batter into pan and bake for 30 to 35 minutes till cake is browned and a toothpick inserted in the center comes out clean.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 12 servings | |
| Calories 276 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 546mg | 23% |
| Potassium 400mg | 11% |
| Total Carbs 65.06g | 17% |
| Dietary Fiber 3.9g | 13% |
| Sugars 36.82g | 25% |
| Protein 5.23g | 8% |
