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Pineapple Carrot Cake
Source: The following recipe from the Diabetic Goodie Book (©1996) was contributed by author Kathy Kochan.

A traditional carrot cake made lighter.

Rating:
Prep Time: 75 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 169.2
Total Carbs 22.2 g
Dietary Fiber 1.9 g
Sugars 9.2 g
Total Fat 8.0 g
Saturated Fat 1.3 g
Unsaturated Fat 1.1 g
Potassium 137.8 mg
Protein 3.2 g
Sodium 185.9 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/2 cup  chopped hazelnuts
3 each  Eggs, large, raw
0 1/2 cup  light olive oil
0 1/2 cup  sugar
1 cup  Pineapple, crushed, with juice, canned
1 cup  whole wheat flour
1 cup  white all purpose flour
1 tsp  low sodium baking powder
2 tsp  baking soda
1 tsp  ground cinnamon
0 1/2 tsp  ground nutmeg
1 tsp  vanilla extract
3 cup  grated carrots
0 1/2 cup  seedless raisins
Directions
  1. Preheat oven to 350 degrees F.
  2. If using nuts, place on baking sheet and bake 3 to 5 minutes until toasted. Set aside.
  3. Spray a 13 x 9 x 2 inch baking pan with cooking spray.
  4. In a large bowl, using an electric mixer at medium speed, beat eggs until frothy.
  5. Beat in oil and sugar at medium speed until well blended scraping sides of bowl.
  6. Add crushed pineapple with juice, flours, baking powder, baking soda, spices, and vanilla and beat at low speed until well blended.
  7. Use a rubber spatula to stir in carrots and nuts and raisins, if using.
  8. Spread batter into prepared pan and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  9. Cool completely, about 1 hour, on wire rack.
  10. Run a knife around sides of cake to loosen from pan.
  11. Invert onto rack and place right side up on serving plate.
  12. Sprinkle with confectioners' sugar or frost with Light Cream Cheese Frosting

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