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Carrot Cake-Diabetic
| Ingredients | |||
| 1/2 | cup | carrot, grated | |
| 1 1/4 | cup | dates, chopped | |
| 1 | cup | raisins | |
| 1 1/3 | cup | water | |
| 1/4 | cup | applesauce, unsweetned | |
| 1 | teaspoon | cinnamon | |
| 1 | teaspoon | cloves, ground | |
| 1 | teaspoon | nutmeg | |
| 2 | cup | whole wheat flour | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | baking soda | |
Directions: | |||
| Preheat oven to 350 F. Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil, reduce the heat, and simmer for 5 minutes. Cool. Stir the dry ingredients together. Combine the wet and dry mixtures and stir until well blended. Spoon the batter into an 8x8 nonstick cake pan and bake for 45 to 50 minutes. VARIATION: You may add 1/2 cup chopped nuts to the wet ingredients before combining with the dry. Makes 1 cake. | |||
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