A Family Recipe Book for Kidney Patients - National Kidney ...

DessertsKidney Cooking | Georgia Council on Renal NutritionCarrot CakeYield: 15 squaresServing size: 1 square (3” x 6”)CakeIcingIngredients for cake1 cup granulated sugar½ cup vegetable oil2 eggs1 ½ cup carrots, grated or shredded1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoon baking soda1 teaspoon baking powder2 teaspoons ground cinnamon¼ teaspoon nutmeg¼ teaspoon ground cloves1 cup canned pineapples,crushed and drained(optional)Ingredients for icing1 4-ounce bar cream cheese,softened¼ cup unsalted margarine, softened1 tablespoon vanilla2 cups powdered sugar, siftedDirections for cake1. Preheat oven to 375°F.2. Combine sugar, oil and egg; beat well.3. Add carrots, and vanilla.Beat until smooth.4. Add remaining ingredients tomixture; mix well.5. Pour into greased and floured9" x 13" cake pan.6. Bake for 30 minutes. Cool in pan10 minutes. Remove from pan.7. Garnish with whipped cream or topwith icing (optional).Directions for icing1. Mix together cream cheese and unsaltedmargarine. Add vanilla and powderedsugar.2. Spread over cooled cake. (May need extrapowdered sugar to stiffen the icing).Nutritional content per serving202 calories 0 grams trans fat 219 milligrams sodium3 grams protein 32 milligrams cholesterol 81 milligrams potassium8 grams total fat 30 grams carbohydrates 44 milligrams phosphorus1 gram saturated fat 1 gram fiber 34 milligrams calcium— 93 —