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Carrot Cake

Source of Recipe

Great Healthy Food - Diabetes - by Azmina Govindji

CARROT CAKE
Plan ahead...raisins need to soak overnight.

Exchanges
WW Points
Yield: Makes 12 slices

- 1-1/4 c. whole wheat flour
- Pinch of salt
- 2-1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 c. light brown sugar
- 3/4 c. raisins, soaked overnight in 1/2 c. unsweetened orange juice
- 4 medium carrots, peeled and finely grated
- 1 T. sunflower oil
- 2 medium egg whites, at room temperature
- 3-1/2 oz.low-fat cream cheese beaten with 2 tsp. sifted confectioners' sugar

Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf pan and line it with parchment paper.

Sift the flour, salt, baking powder, cinnamon and ginger into a large bowl, tipping in any bran left in the sifter.

Stir in the sugar, raisins with their juice, carrots and oil and mix well.

Beat the egg whites until they stand up in soft peaks, then fold lightly but thoroughly into the carrot mixture, using a large spoon or spatula.

Pour into the pan and bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted in the center comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack and peel off the lining paper. When completely cool, cut in half horizontally and fill with the sweetened cream cheese.

One serving (1/12 of recipe)equals: Calories: 137, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Carbohydrate: 26 g, Fiber: 3 g, Cholesterol: 5 mg, Sodium: 154 mg ++++ Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat ++++ WWP: 2