We gave it our full consideration and like the good friends we are, we thought a carrot cake may be the best thing, after all, by his own confession it is his favourite kind of cake.
One piece of this delicious low-carb diabetic-friendly cake with a generous scoop of Kawartha dairy, no sugar added cherry ice cream really takes the cake!
So we have attached our true, tried and tested secret recipe for y'all. Enjoy!
Happy baking and happy birthday :-*
Jetse (Jack) and Don
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BEST CARROT CAKE
(Diabetic)
1. In food processor blend together until well mixed:
-1/2 cup brown sugar splenda
-1 cup all purpose flour
-1 cup whole wheat flour -2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-2 tsp. ground cinnamon -1 tsp. ground ginger
-1/2 tsp. grated nutmeg -Some lemon zest to taste
Set aside in small bowl.
2. In food processor beat:
-2 Large eggs until frothy
- add 1/4 cup Becel oil
-add 3/4 cup no-fat yoghurt
Pour into mixing bowl.
3. In food processor shred:
-3 cups of carrots (One medium carrot per cup)
-1 cup fresh pineapple or canned pineapple drained
4. Add dry ingredients (#1) to wet ingredients (#2) in mixing bowl.
Mix thoroughly.
5. Add in shredded carrots, crushed pineapple and dried fruit and nuts. Mix until all is well blended.
6. Pour batter into a well oiled and floured 9 x 13 baking dish and bake in moderate oven at 350 F. for 40 to 50 minutes until toothpick prodded in centre comes out clean.
This cake is delicious as is or with light frosting. Or serve with ice cream.
Makes 18 servings, 183 calories per serving. 3.8g. protein, 34g carbohydrate 4.36g fat.
Note: Simply raisins will do but you may wish to blend cranberries, ginger, walnuts etc.
1. In food processor blend together until well mixed:
-1/2 cup brown sugar splenda
-1 cup all purpose flour
-1 cup whole wheat flour -2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-2 tsp. ground cinnamon -1 tsp. ground ginger
-1/2 tsp. grated nutmeg -Some lemon zest to taste
Set aside in small bowl.
2. In food processor beat:
-2 Large eggs until frothy
- add 1/4 cup Becel oil
-add 3/4 cup no-fat yoghurt
Pour into mixing bowl.
3. In food processor shred:
-3 cups of carrots (One medium carrot per cup)
-1 cup fresh pineapple or canned pineapple drained
4. Add dry ingredients (#1) to wet ingredients (#2) in mixing bowl.
Mix thoroughly.
5. Add in shredded carrots, crushed pineapple and dried fruit and nuts. Mix until all is well blended.
6. Pour batter into a well oiled and floured 9 x 13 baking dish and bake in moderate oven at 350 F. for 40 to 50 minutes until toothpick prodded in centre comes out clean.
This cake is delicious as is or with light frosting. Or serve with ice cream.
Makes 18 servings, 183 calories per serving. 3.8g. protein, 34g carbohydrate 4.36g fat.
Note: Simply raisins will do but you may wish to blend cranberries, ginger, walnuts etc.
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