Add some pizzazz to crowd-pleasing carrot cake with sweet, crunchy pecans and orange-citrus. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Pour the 1 tablespoon oil into an 8x1 1/2-inch round cake pan; tilt pan to coat bottom evenly with oil. Sprinkle brown sugar evenly in pan. Top with pecans. Arrange orange slices on pecans. Set aside.

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  • In a medium bowl, combine flour, cornmeal, granulated sugar, pumpkin pie spice, baking powder and salt. Add carrot, eggs, oil and milk. Stir just until combined. Spread mixture evenly over orange slices in pan.

  • Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen side of cake from pan; invert onto a serving plate. Serve warm. If desired, garnish with orange peel twists.

Tips

Tip: We do not recommend sugar substitute for the brown sugar.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

To avoid bitterness, be sure to cut off all the white pith when you peel the orange.

You can substitute whole wheat pastry flour or white whole wheat flour for up to half of the total all-purpose flour used.

Choose Splenda(R) Sugar Blend for Baking to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated sugar. Nutrition Facts Per Serving with Substitute: same as below, except 176 cal., 21 g carb. Carb choices: 1.5.

Nutrition Facts

191 calories; 9 g total fat; 81 mg sodium. 25.9 g carbohydrates; 2.7 g protein; Full Nutrition