Monday Menu by Tristi Pinkston

Hi Ladies,

My writer friend, Tristi Pinkston, just had a cookbook published.  So this week on the blog she will be sharing her low-sodium doctrine.  Here is Tristi:

Today I’d like to share with you one of my favorite recipes out of my low-sodium cookbook, Bless Your Heart.  Is it bragging if one of my favorite recipes is one I developed myself?  I sure hope not …

Carrot Cake

(Serves fifteen—49 mg. sodium per serving)

2 c. sugar
1 ½ c. oil
4 eggs
1 c. flour
1 c. whole wheat flour
2 tsp. sodium-free baking powder
1 T. cinnamon
2 t. vanilla
3 c. carrots, grated
4 oz. pecans, chopped
1 c. raisins

½ c. crushed pineapple, with juice
1 c. coconut

¼ c. unsalted butter, softened
4 oz. cream cheese, softened
½ 1b. powdered sugar
1 t. vanilla

Combine the sugar and oil in a large bowl, and stir.  Add eggs and vanilla, and mix again.  Add the flour, baking powder, and cinnamon, then beat with a hand mixer.  Stir in the carrots, nuts, raisins, pineapple, and coconut by hand.  Pour into a greased 9X13 cake pan and bake at 325˚ for 45 minutes.

To make the frosting, beat the butter and cream cheese together, then add the sugar and vanilla, blending until thick and creamy.  Spread over the fully cooled cake and enjoy.

Note:  when powdered sugar is opened, it tends to take on the flavor of the items next to it in the cupboard.  It’s best to use a fresh bag of powdered sugar when making frosting.


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