Low-Fat Carrot Cake
| Yield: | 15 Servings |
| Categories: | Cakes, Low-Fat, Vegetables, Desserts |
| 1/2 | (10-oz) container pitted dates (1 C) | |
| 3 | c | All-purpose flour |
| 1 | c | Sugar |
| 2 | ts | Ground cinnamon |
| 2 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Ground ginger |
| 1 | (8-oz) container plain nonfat yogurt | |
| 1 | (8-oz) container frozen no cholesterol egg substitute, thawed | |
| 3/4 | c | Packed light brown sugar |
| 1/4 | c | Salad oil |
| 1 | ts | Vanilla extract |
| 2 | c | Lightly packed shredded carrots (about 3 md-size carrots) |
| 1/2 | c | Chopped walnuts (optional) |
| Confectioners'sugar for garnish |
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