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

Renal and renal diabetic food choices

  • 1 starch
  • 3-1/2 fat
  • 1 high calorie

Carbohydrate choices

2

Helpful 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.

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What's everyone saying?

5 Comments | Average User Rating:
Lucy's Carrot Cake
12patches says:
5

Personally, I like this carrot cake better than the low calorie carrot cake. I only use Spenda for baking anyway and only use 1/2 cup of oil with 1/2 cup of applesauce. I usually skip the frosting to lower the calories and carbs do to the fact we are both diabetics.

Mar. 03, 2017, 1:45 AM
Lucy's Carrot Cake
3

can you substitute the cooking oil for extra virgin olive oil? Dietitian comment: yes I believe that will work. I've seen several cakes made with olive oil.

Apr. 22, 2016, 1:12 AM
Lucy's Carrot Cake
Jantastic says:
4

Must say always use butter and NOT margarine. Butter is natural while margarine is chemicals. We want to stay healthy so eat natural foods. I have not made this cake as yet but so do plan on it soon. Sounds so yummy.

Sep. 19, 2015, 10:29 AM
Lucy's Carrot Cake
dazey82 says:
4

This recipe is great, but for the frosting, DO NOT substitute margerine for butter! I made this mistake and it turned out very runny, I ended up making a glaze instead of frosting.

Jul. 03, 2012, 4:19 PM
Lucy's Carrot Cake
mokay says:
5

Everyone that has tried this cake Loves It! Great recipe, very easy to make.

Oct. 18, 2011, 8:01 AM

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