Facts and Figures
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| Servings |
1 |
| Preparation Time |
|
| Cooking Time |
50-60 minutes |
| Key Nutritional Value |
Calories 325Cal
Phosphorus 40mg
Potassium 60mg
Protein 3g
Sodium 235mg
|
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) |
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|
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.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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