ABOUT 2 1/2 HOURS BEFORE SERVING OR EARLY IN DAY: 1. Preheat oven to 350F. 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-May94 Posted to MM-Recipes Digest V3 #216 Date: Fri, 9 Aug 1996 10:26:10 -0400 (EDT) From: Mary Ann Young
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 57 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 511.4mg||18 %|
|Potassium 79.4mg||2 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 64.2g|
|Protein 3.7g||5 %|
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Calories per serving: 327
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