Post by marlaoh on Oct 4, 2004 7:22:39 GMT -6
Diabetic Deluxe Carrot Cake
crushed pinapple in unsweetened juice, divided --- 20 oz
all-purpose flour 2 cups ---
non-fat powdered milk 1 cup ---
baking powder 2 tsp ---
cinnamon 2 tsp ---
walnuts, roughly chopped 1/2 cup ---
shredded carrots 2 cups ---
egg substitute 3/4 cup ---
canola or corn oil 1/3 cup ---
vanilla 2 tsp ---
unsweetened coconut 1 cup ---
raisins 3/4 cup ---
low-fat ricotta cheese 1 cup ---
artificial sweetener 4 pkg ---
vanilla 2 tsp ---
crushed pineapple packed in unsweetened juice, drained 1 cup ---
Nutrition Information
Amount per serving
Calories 262
Calories From Fat 90
Total Fat 10 g
Saturated Fat 3 g
Cholestrol 2 mg
Sodium 142 mg
Total Carbohydrate 32 g
Dietary Fiber 1 g
Sugars
Protein 11 g
Preparation Instructions
Drain juice from pineapple. Reserve one half of the drained pineapples for the filling.
Sift together the flour, powdered milk, baking powder, and cinnamon.
Add the walnuts and carrots.
In a separate bowl, mix together eggs, juice, oil and vanilla.
Blend the two mixtures together until just combined. Fold in 1 cup drained pineapple, coconut and raisins.
Pour into two 9-inch round cake pans that have been coated with nonstick cooking spray and floured. Bake at 350 degrees F. for 40 minutes. Let cool 10 minutes in pans, then remove and cool completely on racks before frosting.
For the Frosting; beat ricotta, sweetener, and vanilla until fluffy, then stir in pineapple. Spread between layers.
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crushed pinapple in unsweetened juice, divided --- 20 oz
all-purpose flour 2 cups ---
non-fat powdered milk 1 cup ---
baking powder 2 tsp ---
cinnamon 2 tsp ---
walnuts, roughly chopped 1/2 cup ---
shredded carrots 2 cups ---
egg substitute 3/4 cup ---
canola or corn oil 1/3 cup ---
vanilla 2 tsp ---
unsweetened coconut 1 cup ---
raisins 3/4 cup ---
low-fat ricotta cheese 1 cup ---
artificial sweetener 4 pkg ---
vanilla 2 tsp ---
crushed pineapple packed in unsweetened juice, drained 1 cup ---
Nutrition Information
Amount per serving
Calories 262
Calories From Fat 90
Total Fat 10 g
Saturated Fat 3 g
Cholestrol 2 mg
Sodium 142 mg
Total Carbohydrate 32 g
Dietary Fiber 1 g
Sugars
Protein 11 g
Preparation Instructions
Drain juice from pineapple. Reserve one half of the drained pineapples for the filling.
Sift together the flour, powdered milk, baking powder, and cinnamon.
Add the walnuts and carrots.
In a separate bowl, mix together eggs, juice, oil and vanilla.
Blend the two mixtures together until just combined. Fold in 1 cup drained pineapple, coconut and raisins.
Pour into two 9-inch round cake pans that have been coated with nonstick cooking spray and floured. Bake at 350 degrees F. for 40 minutes. Let cool 10 minutes in pans, then remove and cool completely on racks before frosting.
For the Frosting; beat ricotta, sweetener, and vanilla until fluffy, then stir in pineapple. Spread between layers.
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