Low Sugar Carrot Cake

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Portions:
20

Serving Size:
1 piece 2-1/4" x 2-1/2"

Diet Types:

CKD non-dialysis
Diabetes
Dialysis
Lower Protein

Ingredients

2 cups all-purpose white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cinnamon
1-1/2 cups canola oil
1 cup Splenda® Sugar Blend for Baking
4 eggs
3 cups carrots, shredded
1/2 cup unsalted butter
8 ounces cream cheese
3/4 cup Splenda® No Calorie Sweetener, granulated
1 teaspoon vanilla

Preparation

Preheat oven to 350^o F.
Grease and lightly flour a 9" x 13" pan.
Sift flour, salt, baking soda, baking powder and cinnamon together. Set aside.
Combine oil and Splenda® Sugar Blend for Baking. Add in one egg at a time, mixing after each egg is added.
Gradually add dry ingredients. Mix well.
Fold in shredded carrots. Pour into baking pan and bake for 55 to 60 minutes until a toothpick inserted in the middle comes out clean.
To make icing, combine butter and cream cheese in a mixing bowl. Beat with a mixer until light and fluffy.
Gradually add Splenda® granulated sweetener while beating. Add vanilla and mix well.
Spread icing on cake after it cools well.

Helpful hints

For a lower fat version, replace 1/2-cup canola oil with 1/2-cup unsweetened applesauce; replace eggs with 1-cup low-cholesterol egg product; use reduced-calorie cream cheese. (250 calories, 18 grams fat per serving).
If desired, replace Splenda products with equal amounts of sugar.
Splenda is available in four forms: Splenda® Sugar Blend for Baking (half Splenda®, half sugar), Splenda® Brown sugar Blend (half Splenda, half brown sugar), Splenda® granulater sweetener and Splenda® tabletop sweetener. For best results use the two types specified in this recipe.

Submitted by: Recipe provided by ��̽�� patient, Thomas, and submitted by ��̽�� dietitian Victoria from California.

Nutrients per serving

Calories 327

Protein 4 g

Carbohydrates 17 g

Fat 27 g

Cholesterol 68 mg

Sodium 157 mg

Potassium 99 mg

Phosphorus 76 mg

Calcium 48 mg

Fiber 1.2 g

Kidney and kidney diabetic food choices

1 starch
1/2 vegetable, low potassium
5 fat

Carbohydrate choices

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