Diana's Desserts - www.dianasdesserts.com

Pineapple-Carrot Cake

Servings: 16
The following recipe is from the Diabetic Goodie Book by author Kathy Kochan. From Kathy: "A traditional carrot cake made lighter!"

1/2 cup chopped nuts (optional)
3 large eggs OR 3/4 cup egg substitute
1/2 cup Extra Light Olive Oil OR Canola Oil* (see note below)
1/2 cup granulated sugar
1 (8-ounce) can juice-packed crushed pineapple
1 cup whole-wheat flour
1 cup all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
3 cups (1-pound package) carrots or 1 pound baby carrots, grated
1/2 cup raisins (optional)
Light Cream Cheese Frosting (see recipe below)
Chopped nuts (optional)

Preheat oven to 350 degrees F (180 C). If using nuts, place on baking sheet and bake 3 to 5 minutes until toasted; set aside. Spray a 9 x 13 x 2-inch baking pan with cooking spray.

In a large bowl, use electric mixer at medium speed to beat eggs until frothy. Beat in oil and sugar at medium speed until well blended; scrape sides of bowl. Add crushed pineapple with juice, flours, baking powder, baking soda, spices, and vanilla and beat at low speed until well blended.

Use a rubber spatula to stir in carrots and nuts and raisins, if using. Spread batter into prepared pan and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely, about 1 hour, on wire rack. Run a knife around sides of cake to loosen from pan.

Invert onto rack and place right side up on serving plate. Dust with confectioners' sugar or frost with Light Cream Cheese Frosting, and sprinkle with chopped nuts, if desired.

Makes 16 servings.

*Note: Do not use any other type of oil than that specified in the recipe.

Nutritional Information (per serving, without frosting):
171 Cal; 8g Total Fat; 22g Carb; 40mg Cholesterol; 184mg Sodium; 3g Protein; 2g Fiber.

Dietary Exchanges: 2 Starch; 2 Fat (1-1/2 Carb Choices).

Light Cream Cheese Frosting

The following recipe is from the Diabetic Goodie Book by author Kathy Kochan. From Kathy: "A very tempting fat-free frosting!"

1/4 cup granulated sugar
2 tbsp. orange juice
Pasteurized dried egg white for 1 egg white (See Note Below)
Water (See Note Below)
1 (8-ounce) package nonfat cream cheese, softened
1/2 tsp. dried orange peel or freshly grated orange peel
1/2 ts.p vanilla extract

Pasteurized dried egg whites are necessary when the recipe requiring eggs/egg whites is NOT COOKED or NOT BAKED, as in many puddings, unbaked cheesecakes and meringue recipes. If using the product Just Whites, use these substitution guidelines: For 1 egg white, use 2 tsp. of Just Whites and 2 tbsp. warm water.

In a 1 cup glass measuring cup, microwave sugar and orange juice for 1 minute; stir.

In small bowl, using electric mixer at high speed, beat dried egg white powder and water until soft peaks form; gradually add sugar mixture in a thin stream. Continue beating at high speed until mixture is thick and glossy, about 4 minutes; scrape bowl occasionally.

In medium bowl, using same beaters at high speed, beat cream cheese, orange peel and vanilla until light and fluffy, about 5 minutes; scrape bowl occasionally.

Add 1/3 of egg white mixture to cream cheese mixture, beating at low speed, just until blended. Using a rubber spatula, gently fold in remaining egg white mixture until it is completely blended into cream cheese mixture. Frost cake and store covered in refrigerator.

Makes enough to frost 24 slices.

Nutritional Information (per 1 tbsp. or 1/24 cake portion serving): 18 Cal; 00g Fat; 3g Carb; 1mg Cholesterol; 50mg Sodium; 1g Protein.

Dietary Exchanges: FREE. 2 tbsp. = 1/2 Starch.

The book, The Diabetic Goodie Book, may be purchased online at Amazon.com. Click on their banner on Diana's Desserts Website to bring you to their website.

Photograph taken by Diana Baker Woodall© 2004

Source: The Diabetic Goodie Book by Kathy Kochan
Date: January 31, 2004