Carrot Cake from Healthy Diabetic Recipes

Carrot Cake Recipe

Recipe Ingredients:

1/4 cup chopped walnuts
1 1/3 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp salt
1/4 cup canola oil
1/3 cup low-fat (1%) buttermilk
2 eggs
1 tsp vanilla extract
1 1/2 cups grated carrots - (abt 3 med)
1/2 cup well-drained crushed pineapple
=== FROSTING ===
1 cup powdered sugar, sifted
1/4 cup neufchatel cheese, softened
1/4 cup yogurt cheese
= (or fat-free brick-style cream cheese)

Recipe Instructions:

Preheat the oven to 375 degrees. Spray a 9-inch tube or bundt pan with nonstick cooking spray.

In a shallow microwavable dish, spread the walnuts in a single layer and microwave on high, stirring every 30 seconds, until lightly toasted and fragrant, about 2 minutes. Set aside.

In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the oil, buttermilk, eggs, and vanilla; beat until smooth. Stir in the reserved nuts, the carrots, and the pineapple. Spread evenly in the prepared pan and bake, until a toothpick inserted into the center comes out clean, about 35 - 40 minutes. Cool completely before frosting.

To make the frosting, in a medium bowl, stir together the powdered sugar and neufchatel cheese until smooth. Gently stir in the yogurt cheese, just until blended (do not stir excessively; the frosting will thin). Spread on the cake and refrigerate until chilled, at least 2 hours.

This recipe yields 12 servings. Serving size: 1 piece.

Exchanges Per Serving: 2 Carbohydrate, 1 1/2 Fat.

Nutrition Facts: Calories 218; Calories from Fat 74; Fat 8g; Saturated Fat 1g; Cholesterol 39mg; Sodium 283mg; Dietary Fiber 1g; Sugars 20g; Protein 4g.

Comments: Everyone has a favorite recipe for carrot cake that dates back to the '70s. This new millennium version preserves the cake's famously moist, dense texture without the sugary sweetness. Toasting the nuts brings out their flavor so you can use fewer of them, and the perfect combination of spices compensates for missing fat. It tastes best when refrigerated overnight: make it a day ahead, cover it with plastic wrap, and refrigerate. It will keep up to 4 days.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 12

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

:: TOP ::