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The Recipe Instructions |
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Ingredients
1/4 cup chopped walnuts
1 1/3 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp salt
1/4 cup canola oil
1/3 cup low-fat (1%) buttermilk
2 eggs
1 tsp vanilla extract
1 1/2 cup grated carrots - (abt 3 med)
1/2 cup well-drained crushed pineapple
=== FROSTING ===
1 cup powdered sugar, sifted
1/4 cup neufchatel cheese, softened
1/4 cup yogurt cheese
= (or fat-free brick-style cream ch
Directions
Preheat the oven to 375 degrees. Spray a 9-inch tube or bundt pan with
nonstick cooking spray.
In a shallow microwavable dish, spread the walnuts in a single layer and
microwave on high, stirring every 30 seconds, until lightly toasted and
fragrant, about 2 minutes. Set aside.
In a large bowl, whisk together the flour, granulated sugar, baking soda,
baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the oil,
buttermilk, eggs, and vanilla; beat until smooth. Stir in the reserved
nuts, the carrots, and the pineapple. Spread evenly in the prepared pan
and bake, until a toothpick inserted into the center comes out clean, about
35 - 40 minutes. Cool completely before frosting.
To make the frosting, in a medium bowl, stir together the powdered sugar
and neufchatel cheese until smooth. Gently stir in the yogurt cheese, just
until blended (do not stir excessively; the frosting will thin). Spread
on the cake and refrigerate until chilled, at least 2 hours.
This recipe yields 12 servings. Serving size: 1 piece.
Exchanges Per Serving: 2 Carbohydrate, 1 1/2 Fat.
Nutrition Facts: Calories 218; Calories from Fat 74; Fat 8g; Saturated
Fat 1g; Cholesterol 39mg; Sodium 283mg; Dietary Fiber 1g; Sugars 20g;
Protein 4g.
Comments: Everyone has a favorite recipe for carrot cake that dates back
to the '70s. This new millennium version preserves the cake's famously
moist, dense texture without the sugary sweetness. Toasting the nuts
brings out their flavor so you can use fewer of them, and the perfect
combination of spices compensates for missing fat. It tastes best when
refrigerated overnight: make it a day ahead, cover it with plastic wrap,
and refrigerate. It will keep up to 4 days.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"
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Per Serving (excluding unknown items): 203 Calories; 8g Fat (33.0% calories
from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 33mg
Cholesterol; 133mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 12
Diet Carrot Cake No1 Recipe brought to you by Diet Recipes To-Go
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Foods containing allyl sulfides
( includes pickled shallots, leeks and green onion) The alliaceae family of foods is rich in allyl sulphides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer. Even though there is not enough, definitive proof at hand, allyl sulfides are also believed to reduce symptoms with blood circulation, high blood pressure and insomnia. Foods containing allyl sulfides also have a low calorie count, so should be included in your diet system. Lycopene rich foods (includes apricot, papaya and tomato sauce) Lycopene is a naturally occurring chemical compound and member of the same group of phytochemicals as carotene. It is responsible for the deep red colour of quite a few fruit and vegetables. Intrestingly, unlike many nutrients, it is not damaged during the cooking process, but is essentially increased in efficacy by going through the cooking process. . Lycoprene's main medical value is that it is an antioxidant and seems to be an asset in the fight to lower the chances of developing cancer. This useful phytochemical is the strongest quencher of singlet oxygen, which is associated with skin aging. It's also thought by many researchers to impede the development of diseases affecting arterial blood vessels. |