Carrot Cake (for Diabetic)
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- 2 cups cake flour, sifted
- 1/3 cup whole wheat flour
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 (8 ounce) can crushed pineapple in juice, drained, reserve 2 tbls
- 1/2 cup brown sugar, firmly packed
- 3 tablespoons vegetable oil
- 4 egg whites
- 3 cups shredded carrots
- 2/3 cup low-fat buttermilk
- 2 teaspoons vanilla extract
- cooking spray
- 12 ounces neufchatel cheese
- 1/2 cup splenda granular
- 2 tablespoons pineapple juice
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon vanilla extract
Recipe
- 1 preheat oven to 350.
- 2 line bottom a 13 x 9 x 2 inch cake pan with parchment paper.
- 3 spray pan and parchment with cooking spray.
- 4 combine all dry ingredients.
- 5 mix brown sugar and oil.
- 6 add egg whites and beat at medium speed for at least a minute.
- 7 stir in pineapple, carrot, buttermilk, and 2 tsp of vanilla extract.
- 8 add flour mixture and stir well.
- 9 pour cake batter into prepared pan and spread.
- 10 bake at 350 for about 25 minutes or until knife comes out clean.
- 11 let cake cool in pan on wire rack for 10 minutes.
- 12 turn cake out on wire rack and remove parchment paper to complete cooling.
- 13 beat neufchatel cheese, splenda, 2 tbls pineapple juice, 1/2 tsp grated orange rind, and 1/2 tsp vanilla extract on medium speed until smooth.
- 14 frost cake when completely cooled.
- 15 cut into 18 squares.
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