Carrot Cake

*DIABETIC FRIENDLY: This is a sugar-free recipe that
sweetens with very little dark brown sugar and fruit*

• 2 large egg whites at room temperature
• 1/2 cup (114 g) plain nonfat yogurt
• 3 tablespoons (45 ml) canola oil
• 1/2 cup (136 g) unsweetened applesauce
• 1/3-1/2 cup (73 g) dark brown sugar, packed
• 2 + 1/4 teaspoons (10 ml) vanilla extract
• 2 1/2 cups (313 g) unbleached all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1/2 teaspoon (5 ml) baking soda
• 1/4 teaspoon (2.5 ml) salt
• 2 & 1/4 teaspoon (5 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground nutmeg
• 1 cup (110 g) shredded carrots
• 1/2 c unsweetened crushed pineapple with juice
• PLUS 2 TBSP of pineapple juice.
• 1/3 cup baking raisins
• 1/3 cup of chopped pecans
• 1/3 cup of chopped dates

1. Preheat the oven to 350°F. Lightly coat your pan with the baker's joy cooking spray. Baker's Joy Cooking Spray already has the flour built in and omits a step!

2. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated.

3. Stir in the carrots, raisins, stir the pineapple (with juice), dates, pecans, and raisins into the cake batter.

4. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 30-35 mins and check it. When the cake pulls away from the sides of the pan it gives a little to the touch, its done. (toothpick will also come out clean).

5. Cool in the pan on a rack for 10 minutes. dump onto a plate to cool. 6. Ice when COMPLETELY cooled -- icing recipe to follow. Per serving (cake only): 103 calories (20% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g dietary fiber, 123 mg sodium



FROSTING: (Also Sugar-Free)

8 oz. nonfat cream cheese
1 (9 oz.) pkg. sugar-free vanilla pudding
1 (8 oz) tub of sugar-free cool whip
1 1/2 cup of milk

(** I add the coolwhip to get it to the thickness I want..... the less you put in, the thicker it is -- I would fold in between 1/2 & 3/4 of a tub - Also, You can do a double batch of this icing, but cut the coolwhip down to 1 & 1/2 tubs if you double it*



Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)