Apple & carrot cake

Yield: 16 Slices

Measure Ingredient
2 cups Whole wheat flour; self-rising
½ cup Margarine;
1 teaspoon Cinnamon;
1 cup Walnuts; chopped
⅔ cup Raisins;
2 cups Dessert apples; peeled cored grated
1 cup Carrot; grated
Grated peel of 1 orange
2 larges Eggs;*
4 tablespoons Fresh orange juice;

Line the base and grease of a loaf pan with 4 cup capcity. Preheat the oven to 350 degrees. Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for about 1¼ hours, or until the cake is well risen and firm to touch. Turn out on a wire rack.

Food Exchanges are not listed with the recipes in this book.

Source: The Diabetic Cookbook by Brigdet Jones.

Brought to you and yours via Nancy O'brion and her Meal-Master

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