US Med Voice

US Med


Vol. 4, No. 6 | June 2012




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Recipe: Carrot Cake
Low Caloric & Diabetic Friendly Recipe

  US MED's Diabetic Recipe 

Wet Ingredients:

  • 3/4 cup egg substitute
  • 1/4 cup canola oil
  • 2 teaspoons vanilla
  • 1 8-ounce can unsweetened crushed pineapple with juice
  • 1 tablespoon molasses
  • 1/2 cup low-fat buttermilk

Dry Ingredients:

  • 3/4 cup SPLENDA Granular
  • 1 cup cake flour
  • 1 cup whole-wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Total Servings: 20
Serving size: 1 piece

1/2 Fat
1 1/2 Carbohydrate

Calories: 110
Total Fat: 3 g
Cholesterol: 0 mg
Sodium: 137 mg
Carbohydrate: 18 g
Protein: 3 g





  • Heat the oven to 350 degrees. Grease a 9 x 13-inch baking pan and dust it lightly with flour. Stir the egg substitute, oil, vanilla, pineapple, molasses, and buttermilk together in a bowl.
  • Combine the SPLENDA Granular, flours, baking soda, baking powder, cinnamon, and salt in a larger bowl.
  • Pour in the pineapple mixture and stir gently. Add the grated carrots and raisins and mix with a light hand.
  • Pour into the prepared pan and scatter the walnuts over the top. Bake for 35 minutes or until a toothpick inserted in the center comes out clean and the sides have pulled away from the pan
  • Cool on a rack and cut into 20 pieces (four the short way, five the long way), Serve with a dollop of Cream Cheese Topping if you like.



This recipe is an excerpt from "Simply Splenda". US MED is America's choice for home delivery of quality medical supplies and medications. For your first order we would like to send you a diabetic cookbook full of easy, tasty and diabetic-friendly recipes. Be sure to mention that you would like your gift to be the diabetic cookbook and we will put it out in the mail to you immediately.


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