Title: Roslind's Spicy Diabetic Low-Fat Carrot Cake
Categories: Cake Frosting Lowfat Diabetic Lacto
Yield: 16 Servings

2/3	c	Becel (TM) sunflower oil +
1/3	c	Wondra (TM) Fat & Egg Substitute [a prune puree]
6	tb	Granulated fructose **
2		Eggs plus
1	tb	Ener-G (TM) lactose-free Egg Replacer mixed in 4 tb water
1/2	c	Water
2	c	Flour
1	ts	Baking soda
1	ts	Baking powder
3	ts	Ground cinnamon
1	ts	Ground nutmeg
1/4	ts	Cloves
1/2	ts	Salt
1/2	c	Pecans or walnuts,chopped OR
1/2	c	Raisins
3	c	Grated carrots
		Frosting:
8	oz	Lo-Fat [23% BF] cream cheese softened
1/2	c	Powdered [icing] sugar
1	ts	Pure vanilla extract

Preheat oven to 350 F. Grease and flour a 3 quart tube pan OR a 9"X12" cake tin PLUS a 6 cup muffin/cupcake pan.

In a mixing bowl cream together the oil, Wondra, fructose, eggs and egg replacer mixture until smooth. Add remaining ingredients except carrots and nuts/raisins. Beat well then stir in carrots and nuts/raisins. Pour batter into prepared pan[s]. Bake the tube pan for 40 minutes or the smaller cake and cupcakes just 30 minutes.

Frosting:

In a mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy.

In our search for tasty but healthy desserts, we found that fat and egg replacers work well when replacing up to 1/3 to 1/2 the eggs and fat called for in a traditional recipe but flavour and texture suffers if you try to use these replacements completely.

** This version is not very sweet; you may want to increase the sugar.

Adapted from Great American Home Baking, the Diabetic Dessert Cookbook and a Wondra (TM) pamphlet

Recipe by Roslind Minault Posted by Jim Weller

From: Jim Weller Date: 10-14-97 (00:32) The Once And Future Legend (1) Cooking

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