Two favorite recipes converted for Diabetics (sugar free)

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Diabetic Carrot - Pineapple Cake

Half a cup of butter 2 tsp baking powder

3 eggs 1 tsp. baking soda

1 c. frozen, unsweetened 1 tsp ground nutmeg

pineapple juice concentrate, thawed

2 tsp. vanilla 1 tsp ground cinnamin

2 1/2 c. flour 1/4 tsp. salt

3 c. carrots, shredded

Beat butter i lg. bowl until creamy.

Blend in eggs, pineapple juice, and vanilla.

Combine flour, baking powder, baking soda, spices and salt.

Gradually add to egg mixture, beating until well blended.

Stir in carrots.

Spread batter evenly into greased 8 x 12 baking dish.

Bake at 350* 30 min. or until inserted toothpick comes out clean.

Cool Completely on wire rack

Diabetic apple and carrot cake

2 c Whole wheat flour; -self-rising

1/2 c Margarine;

1 t Cinnamon;

1 c Walnuts; chopped

2/3 c Raisins;

2 c Dessert apples; peeled cored-grated

1 c Carrot; grated

Grated peel of 1 orange

2 lg Eggs;*

4 tbsp orange juice;

Line the base and grease of a loaf pan with 4 cup capcity. Preheat the oven to

350*.

Place the flour in bowl and mix well.

Cut in margarine and stir in cinnamon.

Stir in the walnuts, raisins, apples and carrot.

Add the orange peel, eggs and juice, and beat well until thoroughly combined.

Spoon mixture into the prepared pan.

Smooth the top and bake for about 1 1/4 hours, or until the cake is well risen

and firm to touch.

Turn out on a wire rack.

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. " ~