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Carrot Cake-Diabetic

 

An easy-to-make cake which is a perfect way to welcome the Autumn season!
412

Yield

16

servings

Prep

45

min

Cook

45

min

Ready

90

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

½ cup carrots
grated
1 ¼ cup dates
chopped
1 cup raisins, seedless
1 ⅓ cup water
¼ cup applesauce
unsweetned
1 teaspoon cinnamon
1 teaspoon cloves
ground
1 teaspoon nutmeg
2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

Directions

Preheat oven to 350℉ (180℃).

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 ½ cup chopped nuts to the wet ingredients before combining with the dry.

Makes 1 cake.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 1943% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 64mg 3%
Total Carbohydrate 16g 16%
Dietary Fiber 6g 23%
Sugars g
Protein 9g
Vitamin A 19% Vitamin C 4%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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