Orange Carrot Cake
This delicious cake has a nice zing with the addition of a little lemon juice and the grated orange rind. The gingerroot adds an appealing sophistication.
- 4 eggs, separated
- ½ cup brown sugar
- 1½ cups grated carrots
- 1 tablespoon lemon juice
- Grated rind of ½ fresh orange
- ½ cup corn flour
- 1″ fresh gingerroot, peeled and minced
- 1½ teaspoons baking soda
- ½ teaspoon salt
Liberally butter a springform pan and preheat oven to 325°F. Beat the egg whites until stiff and set aside.
Beat the egg yolks, sugar, and carrots together. Add lemon juice; orange rind, and corn flour.
When smooth, add the gingerroot, baking soda, and salt.
Gently fold in the egg whites.
Pour the cake batter into the spring-form pan; bake for 1 hour.
Test by plunging a toothpick into the center of the cake — if the pick comes out clean, the cake is done.
Calories: 100 | Carbohydrates: 17g | Fat: 2g | Sodium: 350mg | Fiber: 1g
Treats Done Right Are Great!
Kids love dessert, and it's important you show your child with diabetes that like any child, he can enjoy delicious desserts. Just be sure to point out to him that all children — with or without diabetes — should enjoy treats in moderation.