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My Best Recipe for Diabetic Carrot Cake

Just because this is a recipe for diabetic carrot cake doesn’t mean that it’s just for diabetics! Serve this cake to company and watch them enjoy the powerful tastes of fresh pineapple and juicy carrots. For a delicious, unusually, and crunchy topping, toss mixed chopped nuts with warmed honey and use as a streusel.

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Ingredients

2 ½ cups (625 mL) all-purpose flour
2 teaspoon (10 mL) baking powder
½ teaspoon (2.5 mL) baking soda
1 teaspoon (5 mL) cinnamon
1/2 teaspoon (2.5 mL) ground nutmeg
1/4 teaspoon (1.25 mL) salt
3 tablespoons (45 mL) sunflower oil
½ cup (125 mL) low fat plain yogurt
½ cup (125 mL) unsweetened applesauce
½ cup (125 mL) honey
3 egg whites
2 teaspoons (10 mL) vanilla
1 cup (250 mL) raisins
1 cup (250 mL) shredded carrots
1/2 cup (125 mL) fresh chopped pineapple

Directions

Preheat oven to 350°F (180° C).

Lightly oil a cake pan of any shape. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a second bowl, blend oil, yogurt, applesauce, honey, egg whites, and vanilla. Mix the wet ingredients with the dry ingredients, then stir in raisins, carrots and pineapple until just combined. Transfer the batter to the prepared pan. Bake for 50-55 minutes.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..