Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apple And Carrot Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 16

2 Cup(s) Whole wheat flour
1/2 Cup(s) Margarine
1 Teaspoon(s) Cinnamon
1 Cup(s) Walnuts, chopped
2/3 Cup(s) Raisins
2 Cup(s) Dessert apples, peeled cored
1 Cup(s) Carrot, grated
Grated peel of 1 orange
2 Eggs, *
4 Tablespoon(s) Fresh orange juice
Line the base and grease of a loaf pan with 4 cup capcity. Preheat the
oven to 350 degrees. Place the flour in a bowl and mix well, then cut
in the margarine and stir in the cinnamon. Stir in the walnuts,
raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the
prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.
Food Exchanges are not listed with the recipes in this book. Source:
The Diabetic Cookbook by Brigdet Jones. Brought to you and yours via
Nancy O'brion and her Meal-Master File

Nutrition (calculated from recipe ingredients)
Calories: 238
Calories From Fat: 124
Total Fat: 14.3g
Cholesterol: 32.6mg
Sodium: 244mg
Potassium: 166.5mg
Carbohydrates: 20.7g
Fiber: 1.5g
Sugar: 5.5g
Protein: 8g

Scale this recipe to Servings [?]