Carrot Cake-Diabetic

1/2 cup carrot grated
1 1/4 cup dates chopped
1 cup raisins
1 1/3 cup water
1/4 cup applesauce unsweetned
1 teaspoon cinnamon
1 teaspoon cloves ground
1 teaspoon nutmeg
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350 F. Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil, reduce the heat, and simmer for 5 minutes. Cool. Stir the dry ingredients together. Combine the wet and dry mixtures and stir until well blended. Spoon the batter into an 8x8 nonstick cake pan and bake for 45 to 50 minutes.

VARIATION: You may add 1/2 cup chopped nuts to the wet ingredients before combining with the dry.

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Chocolate Kahlua Cake Diabetic Recipe

One (18.25 ounce) box devil's food cake mix
One small (1 ounce) box sugar-free instant chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup vegetable oil
1/3 cup skim milk
One large egg
Three large egg whites
1/3 cup Kahlúa liqueur
1/3 cup semisweet chocolate chips
Cocoa

Preheat oven to 350-degrees.
In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to ten hours or until vegetables are tender.
Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa.
Place all ingredients except chocolate chips in a large bowl. Beat with mixer for two minutes or until well blended. Stir in chocolate chips.
Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick inserted in middle comes out clean. Cool before cutting.

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