This is a print preview of "Carrot And Date Cake" recipe.

Carrot And Date Cake Recipe
by Global Cookbook

Carrot And Date Cake
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  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

  1. Here is a non-fat carrot cake which I highly recommend.
  2. 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.
  3. Preheat oven to 350F. Spray a 13"x 9" baking pan with nonstick coating.
  4. In a large bowl, combine dry ingredients.
  5. In a medium bowl, beat together the wet ingredients, EXCEPT the carrots.
  6. Add in the grated carrots and date paste to the wet ingredients, and mix well
  7. Add in wet ingredients to dry ingredients, mixing only till the flour is moistened.
  8. 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.