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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Cake-Diabetic

Date Added: December 07, 2009

Ingredients:

1/2 Cup Carrot
1 1/4 Cups Dates
1 Cup Raisin soaked for an hour in:
1 1/3 Cups Water Heated To 105F
1/4 Cup Applesauce unsweetned
1 Teaspoon Cinnamon (or more, to taste)
1 Teaspoon Ground Cloves (optional)
1 Teaspoon Nutmeg ground
2 Cups Whole Wheat Flour preferably organic
1 Teaspoon Baking Powder plus
1 Teaspoon Baking Soda level - dissol ved in milk
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Directions:

1. 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.

2. Cool. Stir the dry ingredients together. Combine the wet and dry mixtures and stir until well blended.

3. spoon the batter into an 8x8" nonstick cake pan and bake for 45 to 50 minutes.

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

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Fructose Malabsorption, Apple allergies.
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