Carrot Cake - 26g Carbs, 3g Fiber From: "Great Healthy Food - Diabetes" by Azmina Govindji

Yield: Makes 12 slices

1 slice per serving

1 1/4 cups whole wheat flour

Pinch of salt

2 1/2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/2 cup light brown sugar

3/4 cup raisins, soaked overnight

in 1/2 cup unsweetened orange juice

4 medium carrots, peeled and finely grated

1 Tbsp sunflower oil

2 medium egg whites, at room temperature

3 1/2 oz low-fat cream cheese beaten

with 2 tsp sifted confectioners' sugar

Preheat the oven to 325 degrees F. Lightly grease an

8 x 4 inch loaf pan and line it with parchment paper.

Sift the flour, salt, baking powder, cinnamon and ginger

into a large bowl, tipping in any bran left in the sifter.

Stir in the sugar, raisins with their juice,

carrots and oil and mix well.

Beat the egg whites until they stand up in soft

peaks, then fold lightly but thoroughly into the

carrot mixture, using a large spoon or spatula.

Pour into the pan and bake in the center of the oven

for about 1 1/4 hours, or until a skewer inserted in

the center comes out clean.

Cool in the pan for 10 minutes, then turn out onto a

wire rack and peel off the lining paper. When completely

cool, cut in half horizontally and fill with the

sweetened cream cheese.

Makes: 12 slices

Serving Size: 1 slice 

Nutrition per Serving:

137 Calories,3g Fat, 1g Saturated Fat, 5mg Cholesterol, 

4g Protein, 26g Carbs, 3g Fiber, 154mg Sodium

Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat

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