Carrot Cake (The Best Ever)

Carrot Cake

Ingredients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.

 

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Watergate Salad

 

This is one of my Mother’s Weight Watcher Recipes that she used to make when she was following the diet with exchanges.  This version doesn’t use cool whip, marshmallows or nuts.  If you would rather use those ingredients, just substitute the yogurt for the cool whip, add 1/2 cup small marshmallows and 1/2 cup chopped walnuts to the recipe.

Ingredients

1-3 ounce package of sugar free pistachio pudding mix

2 cups crushed pineapple no sugar added drained of juice

1 cup fat free plain yogurt

Directions

Pour all of the ingredients into a bowl and use a spoon to toss and mix until incorporated.  Cover with wrap and chill.  8 Servings.

Diabetic Exchanges: 1 fruit, 1/4 milk, optional calories 10.

 

 

Banana Split Icebox Cake

banana-split-icebox cake

 

 

Ingredients

8 oz cream cheese, softened

1 cup powdered sugar

1 package (4 serving size) instant vanilla pudding

2 cups milk

4 cups whipped topping (such as Cool Whip), divided

3-4 bananas

Graham crackers (approx. 50 crackers)

14 oz can crushed pineapple in juice

Chocolate syrup

Cherries

Chopped nuts (optional)

Directions

Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.

Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.

Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.

Refrigerate overnight.

Pineapple Citrus Punch

Pineapple Citrus Punch

Ingredients

4 Cups Unsweetened Pineapple Juice

2 Cups Orange Juice

1 Lemon Juiced

1 Lime Juiced

2 Cups Seltzer

Pineapple Wedges for Garnish

Directions

Combine all ingredients in a large pitcher.  Garnish each glass with pineapple wedges.  Serve ice cold.

99 Calories, 0 g Fat, 1 g Fiber, 1 g Protein, 24 g Carbohydrates, 4 mg Sodium