Carrot Cake-Diabetic
Yield: 1 servings
1/2 c Grated carrot 1 ts Ground cloves
1 1/4 c Chopped dates 1 ts Nutmeg
1 c Raisins 2 c Whole wheat flour
1 1/3 c Water 1 ts Baking powder
1/4 c Applesauce,unsweetned 1 ts Baking soda
1 ts Cinnamon
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 wqet 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 ingredeints before combining with the dry.
Makes 1 cake.
441/2 c Grated carrot 1 ts Ground cloves
1 1/4 c Chopped dates 1 ts Nutmeg
1 c Raisins 2 c Whole wheat flour
1 1/3 c Water 1 ts Baking powder
1/4 c Applesauce,unsweetned 1 ts Baking soda
1 ts Cinnamon
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 wqet 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 ingredeints before combining with the dry.
Makes 1 cake.
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