Diabetic Carrot Pineapple Recipe
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Diabetic Carrot Pineapple Cake Ingredients And Preparations

Ingredients:
Butter or oleo, softened - 1/2 cup
Eggs - 3
Salt - 1/4 tsp
Shredded carrots - 3 cup
Thawed frozen unsweetened icing pineapple juice concentrate - 1 cup
Vanilla - 2 tsp
All-purpose flour - 2 1/2 cup
Baking powder - 2 tsp
Baking soda - 1 tsp
Ground nutmeg - 1 tsp
Ground cinnamon - 1 tsp
Cream cheese, softened - 8 oz
Crushed pineapple in unsweetened juice, drained well - 1 can (8 oz)
Vanilla - 1 tsp
Chopped toasted pecans (op) - 1/2 cup

Instructions:
- Preheat oven to 350 degrees F.
- Beat butter in large bowl until creamy.
- Blend in eggs, pineapple juice concentrate and vanilla.
- Combine flour, baking powder, baking soda, spices and salt.
- Gradually add to egg mixture, beating until well blended.
- Stir in carrots.
- Spread batter evenly into greased 12 x 8" baking dish.
- Bake 30 minutes or until wooden pick inserted in center comes out clean.
- Cool completely on wire rack.
- Prepare Icing by combining all ingredients except pecans.
- Mix well. Spread over cooled cake.
- Sprinkle with pecans, if desired.

Nutritional information per serving: calories - 319, protein - 6 g., fat - 16 g., carbohydrates - 37 g., cholesterol - 95 mg., sodium - 346 mg.

Servings: 12

Diabetic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit.

NOTE : Lower fat content by using egg substitutes, omitting pecans, and using Neufchatel (light) cream cheese in icing.

Source:
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