Diabetic Carrot Cake
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INGREDIENTS
- 1 1/4 c Chopped dates
- 1 1/3 c Water
- 2 c Whole wheat flour
- 1 ts Ground cloves
- 1 c Raisins
- 1 ts Nutmeg
- 1 ts Baking Powder
- 1 ts Baking soda
- 1 ts Cinnamon
- 1/4 c Applesauce; unsweetened
- 1/2 c Grated carrot
INSTRUCTIONS
Preheat oven to 350 degrees. 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 wet and dry mixtures and stir until well blended. Spoon the batter into an 8x8" nonstick cake pan and bake for 45-50 minutes. Makes 1 cake. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Jul 5, 1998,
NOTES
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1141g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2654 | ||
| Calories from Fat: 69 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.7g | 10 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1720.1mg | 59 % | |
| Potassium 5657.1mg | 149 % | |
| Total Carbohydrate 664.5g | 195 % | |
| Dietary Fiber 66g | 264 % | |
| Sugars, other 598.5g | ||
| Protein 49.1g | 70 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2654
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