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Lucy's Carrot Cake
Diet Types:
Portions: 20
Serving Size: one piece 2-1/4" x 2-1/8"
Ingredients
- 2 cups all-purpose white flour
- 1-3/4 cups granulated sugar
- 1 cup cooking oil
- 4 large eggs
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons vanilla (divided use)
- 2 tablespoons skim milk
- 3 cups carrot, grated
- 8 ounces cream cheese
- 1/4 cup butter
- 1 cup powdered sugar
Nutrients per serving
Calories 323
Protein 4 g
Carbohydrates 34 g
Fat 19 g
Cholesterol 62 mg
Sodium 181 mg
Potassium 98 mg
Phosphorus 54 mg
Calcium 26 mg
Fiber 1.0 g
Preparation
- Heat oven to 350° F.
- Grease a 9" x 11" baking pan.
- In a large bowl combine flour, sugar, baking soda and cinnamon. Add oil, eggs, 1 teaspoon vanilla and skim milk; blend until smooth. Stir in grated carrot.
- Pour batter into pan and bake for 45 to 60 minutes until done.
- Cool cake completely.
- To make icing, cream the butter, cream cheese, confectioner’s sugar and 1 teaspoon vanilla together until smooth. Spread over top of cooled carrot cake.
- Cut and serve.
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Renal and renal diabetic food choices
- 1 starch
- 3-1/2 fat
- 1 high calorie
Carbohydrate choices
2Helpful hints
- Confectioner’s sugar is also known as powdered sugar.
- To check for doneness, insert a knife into the cake. If it comes out dry, the cake is done.
- 1 pound of untrimmed carrots yields approximately 3 cups shredded carrots.
Submitted by:
DaVita dietitian Lucy from Georgia.Download Free Kidney-Friendly Cookbooks
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