Carrot Cake - Kidney Friendly

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Carrot Cake - Kidney Friendly

Facts and Figures
Servings    1
Preparation Time    
Cooking Time    50-60 minutes


Ingredients
shredded carrots    2 cups (470 ml)
crushed pineapple, canned in heavy syrup    1 cup (235 ml)
sugar    2 cups (470 ml)
corn oil    1 1/2 cups (355 ml)
eggs    3
vanilla    2 tsp. (10 ml)
flour    2 cups (470 ml)
cinnamon    2 tsp. (10 ml)
baking soda    2 tsp. (10 ml)
salt    1/4 tsp. (1 ml)
     
Instructions

Makes 15 slices.

 

Soak shredded carrots in cold water for 4 hours, drain.

Drain crushed pineapple.

Combine sugar, corn oil, eggs and vanilla; mix thoroughly.

Sift together flour, cinnamon, baking soda and salt.

Add flour mixture to sugar mixture; blend thoroughly.

Stir in remaining ingredients until well mixed.

Pour into greased and floured 9 x 13" (20 x 30) pan or a tube pan.

Bake at 350° (175° C) for 50-60 minutes or until center of cake is firm to the touch. Cool in pan on a rack.

Serve plain, sprinkle with powdered sugar or frost with cream cheese icing.

Key Nutritional Value    Calories 325Cal
Phosphorus 40mg
Potassium 60mg
Protein 3g
Sodium 235mg

Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.