Lucy's Carrot Cake - kidney friendly

Lucy's Carrot Cake

Recipe submitted by DaVita dietitian Lucy from Georgia.

Portions: 20
Serving size: one piece 2-1/4" x 2-1/8"

Ingredients

2 cups all-purpose white flour
1-3/4 cups granulated sugar
1 cup cooking oil
4 large eggs
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons vanilla (divided use)
2 tablespoons skim milk
3 cups carrot, grated
8 ounces cream cheese
1/4 cup butter
1 cup confectioner’s sugar

Preparation

Heat oven to 350° F.
Grease a 9" x 11" baking pan.
In a large bowl combine flour, sugar, baking soda and cinnamon. Add oil, eggs, 1 teaspoon vanilla and skim milk; blend until smooth. Stir in grated carrot.
Pour batter into pan and bake for 45 to 60 minutes until done.
Cool cake completely.
To make icing, cream the butter, cream cheese, confectioner’s sugar and 1 teaspoon vanilla together until smooth. Spread over top of cooled carrot cake.
Cut and serve.

Nutrients per serving
Calories: 323
Protein: 4 g
Carbohydrate: 34 g
Fat: 19 g
Cholesterol: 62 mg
Sodium: 181 mg
Potassium: 98 mg
Phosphorus: 54 mg
Calcium: 26 mg
Fiber: 1.0 g
Renal Food Choices
1 starch
3-1/2 fat
1 high calorie
Carbohydrate Choices
2

Helpful Hints

Confectioner’s sugar is also known as powdered sugar.
To check for doneness, insert a knife into the cake. If it comes out dry, the cake is done.
1 pound of untrimmed carrots yields approximately 3 cups shredded carrots.

http://www.davita.com/recipes/desserts/lucy's-carrot-cake/r/4937