CARROT CAKE

Margarine and flour for pan

1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed pineapple, drained
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf
pan. In bowl, toss flours, baking powder, baking soda, cinnamon,
ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple
juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir
carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35
to 40 minutes until a pick inserted in the center of the cake comes out
clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with
Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.
Per serving: 142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm
fat, 87 mg sodium. Exchanges: 1 starch, 1 fat. Cholesterol: 30 mg
per serving.

Del Libro en PDF en el disco externo y en el desktop

Delicious Diabetic Recipes Over 500 Yummy Recipes