Carrot Cake

Course : Diabetic
Serves: 4 - 6
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1/2 cup grated carrot
1 1/4 cups chopped dates
1 cup raisins
1 1/3 cups water
1/4 cup applesauce -- unsweetned
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

Preparation / Directions:

Preheat oven to 350 F. 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 wqet and dry mixtures and stir until well blended. spoon the batter into an 8x8" nonstick cake pan and bake for 45 to 50 minutes. VARIATION: You may add 1/2 cup chopped nuts to the wet ingredeints before combining with the dry. Makes 1 cake.


Nutritional Information:

1963 Calories (kcal); 8g Total Fat; (3% calories from fat); 43g Protein; 477g Carbohydrate; 0mg Cholesterol; 1821mg Sodium

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