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Recipe of the Week

Oct. 27, 2015

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ROTW-Doc

Did you grow up hearing that eating carrots is good for your eyes? Well, it’s true! Carrots are a good source of vitamin A, an important nutrient for vision.

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Orange is the New Pink

Orange is the New Pink: Carrots are a great source of beta-carotene. Beta-carotene—a carotenoid in dark green, orange, and red vegetables—helps reduce the risk of breast cancer.

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become a food for life instructor

Find a Food for Life Nutrition and Cooking Class near you! Click here to use the class search option on our website.

Carrot Cake

Carrot Cake

You can turn this cake recipe into Halloween party muffins by pouring the batter into muffin tin molds instead of a cake pan!

Makes 9 servings

Ingredients

2 cups grated carrots
1 1/2 cups raisins
2 cups water
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cloves
1 cup sugar
1/2 teaspoon salt
3 cups unbleached or whole-wheat pastry flour
1 1/2 teaspoons baking soda
1 cup soy milk
vegetable oil spray
Tofu Cream Frosting (optional)

Directions

Simmer carrots, raisins, water, cinnamon, allspice, and cloves in a saucepan for 10 minutes. Stir in sugar and salt and simmer for 2 more minutes. Cool completely.

Preheat oven to 350 F.

In a large bowl, stir flour and baking soda together. Add cooled carrot mixture along with soy milk and stir just to mix. Spray a 9"×9" pan with vegetable oil spray and spread the batter in it. Bake for 1 hour. A toothpick inserted in the center should come out clean. Serve plain or frost with Tofu Cream Frosting when completely cooled.

Per 3"×3" slice (without frosting): 336 calories; 1.1 g fat; 0.2 g saturated fat; 2.9% calories from fat; 0 mg cholesterol; 6.2 g protein; 77.8 g carbohydrate; 38 g sugar; 3.6 g fiber; 377 mg sodium; 69 mg calcium; 2.9 mg iron; 1.9 mg vitamin C; 2176 mcg beta-carotene; 0.7 mg vitamin E

Per 3"×3" slice (with frosting): Calories: 397; Fat: 4.8 g; Saturated Fat: 0.7 g; Calories from Fat: 10.9%; Cholesterol: 0 mg; Protein: 8 g; Carbohydrates: 83.2 g; Sugar: 42.4 g; Fiber: 3.6 g; Sodium: 453 mg; Calcium: 82 mg; Iron: 3.3 mg; Vitamin C: 2.8 mg; Beta Carotene: 2176 mcg; Vitamin E: 1 mg;

Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs. 


  Physicians Committee for Responsible Medicine

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210
E-mail: info@pcrm.org
Website: www.pcrm.org

Food for  Life

Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: pcrm@pcrm.org

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