University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension

http://urbanext.illinois.edu/diabetesrecipes
CARROT CAKE

Ingredients

1¼ cups raisins
½ cup water
5 packets Sweet ‘n Low
5 packets Equal
½ cup canola oil
3 cups grated carrots (about ½ pound carrots)
1¼ cup unsweetened applesauce
¾ cup egg substitute
1 teaspoon vanilla extract
1½ teaspoons cinnamon
½ teaspoon allspice
1 teaspoon baking soda
1 tablespoon baking powder
1½ cups all-purpose flour
½ cup whole wheat flour
Cooking spray

Directions

  1. Preheat oven to 350°.
  2. Combine raisins, water, and 1 packet each of Sweet `n Low and Equal in small saucepan. Simmer over medium heat until water is absorbed. Stir occasionally. Remove from heat and let cool.
  3. In large bowl, combine raisins, oil, grated carrots, applesauce, egg substitute, and vanilla extract.
  4. In smaller bowl, combine cinnamon, allspice, 2 packets Sweet `n Low, 4 packets Equal, baking soda, baking power, all-purpose flour, and whole wheat flour. Stir to combine.
  5. Add dry mixture to fruits in large bowl. Mix well.
  6. Coat 9 x 13 inch baking pan with cooking spray. Pour batter into the coated pan. Bake in preheated 350° oven for 30 minutes or until the cake is light brown.
  7. Serve warm or cooled. Cut into 16 servings.
Total time: 1 hour
Preparation time: 30 minutes
Nutrition Facts
Servings per Recipe: 16
Amount Per Serving
Calories 182 Calories from Fat 63
Total Fat 7 g
Cholesterol 0 mg
Sodium 184 mg
Carbohydrate 26 g
Dietary Fiber 2 g
Protein 4 g
Exchange 1 starch, 1 vegetable, 1 fat
Carbohydrate Units 1.5

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