Carrot Cinnamon Cake
SOURCE: SPICE IT UP! WINTER 2018/2019

  • Serves 16
  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • 350°F

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Ingredients

Adjust Servings:
4 eggs
2 cups Splenda™ or sugar
3/4 cup canola oil
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon cream of tartar
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups carrots grated
Decoration
1/4 cup powdered sugar

Nutrient Analysis

PER SERVING:

1/16 cake


RENAL EXCHANGE:

1 1/2 Starch (3 Starch)


The numbers in brackets show the nutritional values if cake is made with 2 cups of sugar instead of Splenda.

Calories
217 (309)
Protein
4g
Carbohydrates
21g (45g)
Fibre
1g
Total Fat
13g
Saturated Fat
1g
Cholesterol
48mg
Sodium
147mg
Potassium
115mg
Phosphorus
46mg

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Note: The cake in the picture shows a glaze (mix 3/4 cup powdered sugar, 1 1/2 tablespoons water, 1/8 teaspoon vanilla extract and 1/4 teaspoon cinnamon)


Carrot Cinnamon Cake:
Downloadable/printer-friendly version


Ingredients

  • Decoration

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Preparation

1
Done

Preheat oven to 350°F.

2
Done

In a mixing bowl, with an electric mixer, beat the eggs and Splenda. Add the oil and the vanilla extract. Combine and set aside.

3
Done

In another bowl, combine the dry ingredients: flour, cream of tartar, baking soda, cinnamon and nutmeg.

4
Done

Add the dry ingredients to the mixing bowl of step 2. Then add the carrots.

5
Done

Pour the batter into tube baking pan. Bake for 40–50 minutes. Check for doneness by inserting a toothpick at the centre. When taken out the toothpick should be dry. Let the cake cool before removing it from the pan.

6
Done

Once cake has cooled, dust with powdered sugar.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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