Apple and Carrot Cake
Yield: 16 slices
2 c Whole wheat flour; 2 c Dessert apples; peeled cored
-self-rising -grated
1/2 c Margarine; 1 c Carrot; grated
1 ts Cinnamon; Grated peel of 1 orange
1 c Walnuts; chopped 2 lg Eggs;*
2/3 c Raisins; 4 tb Fresh orange juice;
Line the base and grease of a loaf pan with 4 cup capcity. Preheat
the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts,
raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the
prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.
Food Exchanges are not listed with the recipes in this book.
Source: The Diabetic Cookbook by Brigdet Jones.
Brought to you and yours via Nancy Obrion and her Meal-Master
442 c Whole wheat flour; 2 c Dessert apples; peeled cored
-self-rising -grated
1/2 c Margarine; 1 c Carrot; grated
1 ts Cinnamon; Grated peel of 1 orange
1 c Walnuts; chopped 2 lg Eggs;*
2/3 c Raisins; 4 tb Fresh orange juice;
Line the base and grease of a loaf pan with 4 cup capcity. Preheat
the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts,
raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the
prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.
Food Exchanges are not listed with the recipes in this book.
Source: The Diabetic Cookbook by Brigdet Jones.
Brought to you and yours via Nancy Obrion and her Meal-Master
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