CARROT CAKE
(For Diabetics)
4 eggs
1 1/2 c. vegetable oil
3 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 Tbsp. vanilla
2 c. flour
3/4 c. frozen, unsweetened
apple juice concentrate,
thawed
3 c. raw carrots, grated
1 c. raisins
1 c. walnuts, chopped
Beat eggs. Add vegetable oil. Sift together dry
ingredients. Add dry ingredients to eggs and oil. Add apple
juice concentrate. Stir in carrots, raisins and 1/2 cup
walnuts. Spray 8 1/2 x 11-inch baking pan with nonstick spray.
Pour batter into pan. Sprinkle remaining 1/2 cup walnuts over
top. Bake in preheated 325 degrees oven for 40 to 45 minutes or until
done. Yields 32 slices. Exchanges: 1 slice equals 1/2 bread,
1/2 fruit, 1/2 vegetable and 2 fat. Calories: 1 slice equals
180.
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