About

Make this for: Snack

Category: Desserts

This Recipe Makes: 16 Serving(s)

Summary

Don`t let the long list of ingredients scare you! This is truly easy to make with pre-shredded organic carrots and lots of on-hand spices most of us keep in our cupboards.

What you'll need

• 1 med Baking spray with flour
• 1 1/2 cup unbleached all-purpose flour
• 3/4 cup measurable sugar substitute
• 1/3 cup nonfat dry milk powder plus 1-tablespoon
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1/8 tsp. salt (optional)
• 1/2 cup olive oil
• 3/4 cup liquid egg substitute
• 1 large egg white
• 1 1/2 cup finely grated carrots
• 1/4 cup finely chopped pecans
• 1/4 cup currants
• 1 med 6-ounce can unsweetened crushed pineapple, drained
• 1 med Frozen non-fat, sugar-free whipped topping, thawed (optional)

Instructions

• Step 1
  Preheat oven 350-degrees. Coat an 10-inch spring form pan with cooking spray. Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well.
• Step 2
  Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple.
• Step 3
  Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice.
• Step 4
  If using, top with thawed whipped topping.

Diabetic Exchanges

• Starch: 1 1/2
• Fat: 1 1/2