DIABETIC CARROT CAKE

by Amanda
(Texas)

Butter & Flour for pan
1-1/2 cups All Purpose Flour
1/4 cup Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1-1/2 tsp Ground Ginger
1/4 tsp Salt
1/2 cup Vegetable Oil
6 tbsp Sugar
2 Eggs
1/4 cup Unsweetened Pineapple Juice Concentrate
1 tsp Vanilla Extract
1 cup shredded Carrots
1/2 cup Unsweetened Crushed Pineapple, drained
1/2 cup Golden Raisins
Cream Cheese Frosting (recipe below, opt.)

Preheat oven to 350 degrees.

Mix flours, baking powder, baking soda, cinnamon, ginger and salt.

In separate bowl, stir oil, sugar, eggs, pineapple juice and vanilla. Add to dry ingredients. Stir until smooth.
Mix in carrots, raisins and pineapple.

Pour into 9”x5”x2” loaf pan and bake for 35 to 40 minutes, until toothpick inserted in center of cake comes out clean.