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DIABETIC CARROT CAKE 
butter & flour for pan
1 1/2 c. all purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. unsweetened crushed pineapple, drained
1/2 c. golden raisins
Cream Cheese Frosting (recipe below, opt.)

1. Toss flours, baking powder, baking soda, cinnamon, ginger and salt.

2. In separate bowl, stir oil, sugar, eggs, pineapple juice and vanilla. Stir liquid in dry ingredients until smooth.

3. Stir in carrots, raisins and pineapple.

4. Bake in 350 degree oven in 9"x5"x2" loaf pan for 35 to 40 minutes until pick inserted in center of cake comes out clean. Cool in pan on rack for 1 hour. Cut into 1/2" slices. Serves 18.

Per Serving:

142 calories

19 gm carbohydrates

2 gm protein

7 gm fat

87 mg sodium

Exchanges: 1 starch, 1 fat.

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