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Carrot Cake-Diabetic

Carrot Cake-Diabetic

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An easy-to-make cake which is a perfect way to welcome the Autumn season!

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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Prep
45 min.		 Cook
45 min.		 Ready In
90 min.
     10 servings

Nutrition Facts

Serving Size 105g
Amount per Serving
Calories 1943% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 64mg 3%
Total Carbohydrate 47g 16%
Dietary Fiber 6g 23%
Sugars 23g
Protein 4g
Vitamin A 19% • Vitamin C 4%
Calcium 4% • Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

1/2cup carrot grated
1 1/4cup dates chopped
1cup raisins, seedless
1 1/3cup water
1/4cup applesauce unsweetned
1teaspoon cinnamonVideo
1teaspoon cloves ground
1teaspoon nutmeg
2cups whole wheat flour
1teaspoon baking powderVideo
1teaspoon baking sodaVideo
* Nutrition Facts

Directions

Preheat oven to 350 F. Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil, reduce the heat, and simmer for 5 minutes. Cool. Stir the dry ingredients together. Combine the wet and dry mixtures and stir until well blended. Spoon the batter into an 8x8 nonstick cake pan and bake for 45 to 50 minutes.

VARIATION: You may add 1/2 cup chopped nuts to the wet ingredients before combining with the dry.

Makes 1 cake.

First published: last updated: 2012-03-30

 
 
 
 
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