Recipe: 2 Sugarfree cakes for Val - Connecticut

I've made neither of these, so I can't vouch for the quality.
If I were to try the carrot cake, I would substitute whole wheat pastry flour for the regular whole wheat, which I think would give a better texture. Also, many supermarket brands of dates have added sugar, which reduces the stickiness. You may have to locate some whole, unsugared dates at a health food or natural food store. They probably will also carry unsweetened coconut.

For the banana cake, I have my doubts that 20 minutes baking time would be sufficient. It may take some experimentation to get the baking time correct.

SUGARFREE CARROT CAKE

1 c. dates
1 c. raisins
1 c. water
4 oz. (1 stick) butter or margarine
2 c. whole wheat flour
1 tsp. baking soda
2 eggs
1 (8 oz.) unsweetened crushed pineapple
1 tsp. vanilla
1 c. grated carrots
1/2 c. unsweetened coconut
1 c. nuts, chopped

Grease and flour 13 x 9-inch cake pan.
Preheat oven to 350 .
Chop dates and raisins or process in blender. Boil with the water for 3 minutes.
Add butter or margarine, stir and cool.
Mix flour and baking soda well with eggs, vanilla and crushed pineapple. Add carrots, coconut and nuts. Pour into prepared pan and bake 40 minutes at 350 or until tests done.
Can be frosted with softened, whipped cream cheese when cool.

SUGARFREE BANANA WALNUT CAKE

2/3 c. mashed bananas
1/2 c. corn oil margarine
3 lg. eggs
3/4 c. water
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 tsp. cinnamon
1 c. chopped pecans

Grease and flour a 9 x 13-inch cake pan.
Preheat oven to 350 .
In a mixing bowl beat together mashed bananas and butter until creamy. Add eggs and water. Beat well.
Mix and stir in flour, baking powder, baking soda and cinnamon. Beat until smooth.
Spread batter evenly in prepared pan. Bake at 350 for 20 minutes or until knife inserted comes out clean.
Cool and cut into squares.
Serves 8 to 10.
Can be baked in tube pan about 45 minutes.