Carrot Cake

Margarine and flour for pan 1 1/2 c. all-purpose flour 1/4 c. whole wheat flour

1 tsp. baking powder 1/2 tsp. baking soda

1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt 1/2 c. vegetable oil 6 tbsp. sugar

2 eggs

1/4 c. unsweetened pineapple juice concentrate 1 tsp. vanilla extract 1 c. shredded carrots 1/2 c. golden raisins

1/2 c. unsweetened, crushed pineapple, drained

Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18. Per serving: 142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm fat, 87 mg sodium. Exchanges: 1 starch, 1 fat. Cholesterol: 30 mg per serving.


1/4 c. sifted all purpose flour 1 tsp. baking powder 1/4 tsp. salt 3 tbsp. cocoa 1/4 c. cold coffee 1 tbsp. sugar substitute 1 egg

1 tbsp. salad oil 1/4 c. cold water 1 tsp. vanilla

Sift flour, baking powder, soda, and salt together. Blend cocoa and coffee. Beat egg and all sugar substitute, water, salad oil, and vanilla and stir into dry ingredients, mixing only until smooth. Stir in cocoa and coffee mixture. Line one 8 inch round layer cake pan with wax paper and grease with 1/8 teaspoon butter. Pour batter into pan, cover pan with foil and place in shallow pan of water. Bake at 350 degrees for 25 minutes. Remove from pan onto cake rack and cool. Cut layer in half crosswise to make half of a two layer cake. One serving = 1 fruit and 1 fat exchange.

600 Chocolate Recipes

600 Chocolate Recipes

Within this in cookbook full of chocolate recipes you will find over 600 Chocolate Recipes For Chocolate Lovers.

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