Low Fat Carrot Cake Recipe

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Servings: 12

Ingredients

Cost per serving $0.56 view details
  • 1/2 x (10-ounce) container pitted dates (1 C)
  • 3 c. All-purpose flour
  • 1 c. Sugar
  • 2 tsp Grnd cinnamon
  • 2 tsp Baking soda
  • 1 tsp Baking pwdr
  • 1 tsp Salt
  • 1/2 tsp Grnd ginger
  • 1 x (8-ounce) container plain nonfat yogurt
  • 1 x (8-ounce) container frzn no cholesterol egg substitute, thawed
  • 3/4 c. Packed light brown sugar
  • 1/4 c. Salad oil
  • 1 tsp Vanilla extract
  • 2 c. Lightly packed shredded carrots (about 3 md-size carrots)
  • 1/2 c. Minced walnuts (optional) Confectioners'sugar for garnish

Directions

  1. ABOUT 2 1/2 Hrs BEFORE SERVING Or possibly EARLY IN DAY:
  2. 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, till dates are very soft and all water evaporates, stirring and mashing dates with spoon till smooth.
  3. 2. In large bowl, mix flour, sugar, cinnamon, baking soda, baking pow- der, salt, and ginger.
  4. 3. In medium bowl, with wire whisk or possibly fork, beat yogurt, egg substitute, sugar, salad oil, and vanilla brown extract till smooth. Stir in shred- ded carrots, walnuts, and pureed dates till blended. Stir carrot mix- ture into flour mix just till flour is moistened.
  5. 4. Pour batter into baking dish. Bake 30 to 35 min till toothpick inserted in center of cake comes out clean. Cold cake in pan on wire rack. To serve, sprinkle with confectioners' sugar, if desired.
  6. Makes 15 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 120g
Recipe makes 12 servings
Calories 339  
Calories from Fat 60 18%
Total Fat 6.92g 9%
Saturated Fat 1.35g 5%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 535mg 22%
Potassium 237mg 7%
Total Carbs 66.3g 18%
Dietary Fiber 2.6g 9%
Sugars 39.82g 27%
Protein 4.65g 7%
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