Carrot Cake

Diet and nutritionDiet and meal planningCKD diet
Enjoy a kidney-friendly carrot cake suitable for CKD stages 1-5. Low-sodium, low-phosphorus, and vegetarian. Perfectly sweet and easy to make in 45 mins.
Meal TypeDessert, Dinner, Lunch, Side dish, Snack 
DietsLow phosphorus, Low potassium, Low protein, Low sodium, Vegetarian 
Ingredients
Yield:
serves 16
  • 1 cup granulated sugar
  • 1½ cup grated carrots
  • 2 large whole egg
  • 2 cup sifted powdered sugar
  • 4 oz cream cheese
  • ¼ cup margarine without salt
  • ½ cup canola oil
  • 2 cup all-purpose white flour
  • 1 cup crushed pineapple in juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon vanilla extract
Carrot Cake
Directions
Prep: 30 min, Cook: 15 min, Total: 45 min

for cake

  1. Preheat oven to 375*F.
  2. Combine sugar, oil, and eggs. Beat well.
  3. Add carrots and vanilla. Beat until smooth.
  4. Drain pineapple well. Add 2 cups flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves, and crushed pineapple. Mix well.
  5. Pour into greased and floured 9x13-inch cake pan.
  6. Bake for 30 minutes. Cool in pan for 10 minutes. Remove from pan; Garnish with whipped cream and top with icing (optional);

for icing

  1. Soften cream cheese. Mix together 4 oz cream cheese, 1/4 cup unsalted margarine.
  2. Add 1 tablespoon vanilla and 2 cups powdered sugar.
  3. Spread over cooled cake. Use extra powdered sugar if icing needs to be stiffened.
Nutritional Information
  • Calories 297
  • Carbohydrates 42.9 g
  • Dietary Fiber 1 g
  • Protein 3 g
  • Fat 13 g
  • Saturated Fat 2.9 g
  • Sodium 243.7 mg
  • Potassium 84.2 mg
  • Calcium 36.8 mg
  • Phosphorus 46.3 mg