Diabetic Carrot Cake - Low Fat Diabetic/Diet Recipe! Ingredients: 2 cups whole wheat flour 2 teaspoons of baking powder 1& 1/2 teaspoons of baking soda 1 teaspoon of salt 2 teaspoons of cinnamon 1/4 teaspoon of nutmeg 3/4 cup of canola oil 1 cup of unsweetened applesauce 1 & 1/3 cups of splenda artificial sweetener 4 eggs 2 cups of carrots (chopped into small pieces and fit into measuring cup to 2 cup line) 1 tablespoon of vanilla 1 can of crushed pineapples in juice 1 & 1/2 cups of chopped pecans (or walnuts). Directions:. Heat oven to 350 degrees F. Sift together dry ingredients Spread nuts on a cookie sheet and place in oven as it preheats When you can smell the nuts roasting, theyre ready Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender Chop until carrots are in very small pieces, but not pureed Pour this mixture into dry ingredients; mix well Add crushed pineapple (entire 8 oz can) and roasted nuts Pour into well-greased and floured 9 x 13 pan or 2 round cake pans Bake for 45 minutes or until cake tests done Let cool 5 minutes, then turn out onto rack to cool completely Optional Icing: Makes a small amount so you may want to double it Beat together 4 oz cream cheese and 2 tablespoons of unsalted butter In a blender or food processor, combine 1 & 1/2 cups of splenda with 2 tablespoons of cornstarch Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla Ice cake Serve and Enjoy! _______________________________________ Diabetic Carrot Cake - Low Fat Diabetic/Diet Recipe # 2 Ingredients: Butter & flour for pan 1 & 1/2 cup all purpose flour 1/4 cup of whole wheat flour 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of ground cinnamon 1 & 1/2 teaspoons of ground ginger 1/4 teaspoon of salt 1/2 cup of vegetable oil 6 tablespoons of sugar 2 eggs 1/4 cup of unsweetened pineapple juice concentrate 1 teaspoon of vanilla extract 1 cup of shredded carrots 1/2 cup of unsweetened crushed pineapple, drained 1/2 cup of golden raisins Directions: Toss flours, baking powder, baking soda, cinnamon, ginger and salt. In separate bowl, stir oil, sugar, eggs, pineapple juice and vanilla Stir liquid in dry ingredients until smooth Stir in carrots, raisins and pineapple. Bake in 350 degree oven in 9x5x2 loaf pan for 35 to 40 minutes until pick inserted in center of cake comes out clean Cool in pan on rack for 1 hour Cut into 1/2 slices Cream Cheese Frosting (Optional): Beat together 4 oz cream cheese and 2 tablespoons of unsalted butter In a blender or food processor, combine 1 & 1/2 cups of splenda with 2 tablespoons of cornstarch Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla Note: You may want to double it Ice cake Serve and Enjoy!
Posted on: Thu, 02 Oct 2014 02:39:47 +0000
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