Feed Me That logoWhere dinner gets done
previousnext


Title: Apple & Carrot Cake
Categories: Diabetic Cake Snack Fruit Vegetable
Yield: 16 Slices

2cWhole wheat flour; self-rising
1/2cMargarine;
1tsCinnamon;
1cWalnuts; chopped
2/3cRaisins;
2cDessert apples; peeled cored grated
1cCarrot; grated
  Grated peel of 1 orange
2lgEggs;*
4tbFresh orange juice;

Line the base and grease of a loaf pan with 4 cup capacity. Preheat the oven to 350 degrees. Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for about 1 1/4 hours, or until the cake is well risen and firm to touch. Turn out on a wire rack.

Food Exchanges are not listed with the recipes in this book.

Source: The Diabetic Cookbook by Brigdet Jones.

Brought to you and yours via Nancy O'brion and her Meal-Master By fatfree-request@fatfree.com on Jun 16, 1997

previousnext