Best Diabetic Carrot Cake Recipes

SUPER-MOIST DIABETIC SPICED CARROT CAKE

Steps:

• Preheat oven to 350° F.
• In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Set aside.
• In small bowl whisk together egg whites and eggbeaters.
• Set aside.
• In large bowl beat SPLENDA® Granular, maple syrup, vanilla, and applesauce.
• Mix in egg mixture, stir until well mixed.
• Stir in flour mixture, then carrots and walnuts (if using).
• Pour into greased 8 cup loaf pan (an 8x8 will do) and bake for 40-45 minutes, or until toothpick inserted comes out clean.
• Allow to cool, ice if desired.

DELICIOUS DIABETIC CARROT CAKE MUFFINS

Steps:

• NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
• Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
• Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
• Add the dry ingredients and stir just until blended.
• Fold in the nuts and coconut.
• Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
• Cool in pan for 15 minutes, then transfer to a wire rack.

SUGAR FREE CARROT CAKE (DIABETIC FRIENDLY & DELICIOUS!)

Steps:

• Preheat Oven to 180deg C. 1.Finely grate fresh carrots equal to 3 cups - place in large mixing bowl. Sprinkle with half the Advantage sweetener ,plus 1 teaspoon bicarbonate of Soda and mix together.
• Using a mechanical whisk on highest speed, whip the eggs until light and very fluffy.
• Slowly, drizzle the oil into the fluffy eggs, whisk on slowest setting.
• Mix together and sift the dry ingredients (flour, baking powder and half of the Advantage sweetener, salt & cinnamon).
• Slowly, add the dry ingredients to the fluffy egg mixture. Stir until fully blended or mix gently but quickly on lowest mixer speed.
• Fold the grated carrot mixture in divided portions into the cake mixture and finally add the broken up nut pieces.
• Pour into a pre-buttered baking tin - either a load tin, square or round tin
• Place in oven at 180*C for approximately 40 minutes.
• Test cake readiness with a clean probe then remove from oven to cool in a draft-free area. Leave in tin until cool.
• Remove from tin and apply prepared topping like conventional 'icing' - optional decoration with whole walnuts.
• Keep in cool, dry area until ready to serve.

DIABETIC CARROT CAKE

Steps:

• Preheat the oven to 400°F (200°C, Gas Mark 6).
• Position the top rack in the center of the oven.
• Lightly coat a 9 inch (22. 5 cm) bundt pan with cooking spray.
• Dust with flour and tap out excess.
• In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
• On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
• Gradually add to egg-applesauce mixture, stirring until incorporated.
• Stir in the carrots.
• Drain and reserve the juice from the pineapple.
• Stir the drained pineapple and raisins into the cake batter.
• Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
• Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes.
• Slide a thin knife around the edges and center of the cake to loosen it from the pan.
• Invert onto a rack to cool.
• When ready to serve, transfer cake to a serving platter.

DIABETIC CARROT CAKE

Steps:

• 1. Mix dry items well. Add oil,honey and eggs. Mix well stir in remaining items.Pour in to a bundt pan and bake at 350* for about 45 mins. depending on oven. Cool for about 10 mins. then turn out and let finish cooling.
• 2. Look for my sugar free icing for this cake.

SPLENDID DIABETIC CARROT CAKE

Steps:

• Heat oven to 350 degrees F.
• Sift together dry ingredients.
• Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.
• Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.
• Pour this mixture into dry ingredients; mix well.
• Then add crushed pineapple (entire 8 oz can) and roasted nuts.
• Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.
• Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.
• *Optional Icing (makes a small amount so you may want to double it):.
• Beat together 4 oz cream cheese and 2 Tbs. unsalted butter. Meanwhile, in a blender or food processor, combine 1 1/2 cups splenda with 2 Tbs. cornstarch. Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture. Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla. Ice your cake and Enjoy!

DIABETIC FRIENDLY CARROT BUNDT CAKE

Steps:

• 1. Directions: 1.) Preheat oven to 325 degrees F. 2.) Coat Bundt pan with 'BAKERS JOY' cooking spray. 3.) In large mixing bowl, beat all ingredients together until well blended. (Mixture will be thick) 4.) Pour batter to prepared pan. 5.) Bake approx. 35 minutes or until inserted toothpick comes out clean. (DO NOT over-bake). 6.) Cool cake about 10-15 minutes on baking rack. Invert onto serving plate. Cool completely & dust lightly with powdered sugar.
• 2. *NOTE: If you don't have the 18.25 size carrot cake mix just add 3/4 cup vanilla cake mix to the carrot cake mix you already have. It works out very well. You can also use a spice cake mix if you like it better than carrot cake mix.

DIABETIC-FRIENDLY CARROT CAKE

Steps:

• Preheat the oven to 400°F. Lightly coat a 9 x 13 cake pan with cooking spray. Dust with flour and tap out excess. Whisk together egg whites, yogurt, canola oil, applesauce, brown sugar, and vanilla extract in a large bowl. In a separate bowl, sift together the flour, baking soda, baking powder, salt (if you're using it), nutmeg, and cinnamon. In 3 parts, add dry ingredients to wet ingredients, stirring until just incorporated (don't over-mix). Mix in the shredded carrots. Drain the juice from the pineapple. (If you want, you can keep the juice-makes a nice drink.) Stir the drained pineapple and raisins into the cake batter. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 minutes, until a tester (a knife or a toothpick) inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Slide a knife around the edges of the pan to loosen the cake. Invert onto the rack to cool completely. When the cake has cooled, you can frost it, if you want.

DIABETIC CARROT CAKE

Steps:

• In a large bowl, combine flour, baking soda, cinnamon, ginger and salt. In another bowl beat eggs, mayonnaise.
• Gradually beat in flour mixture.
• Stir in remaining ingredients.
• Pour into a grease, floured 8 inch square cake pan.
• Bake 30 to 35 minutes. 350°F.
• Cool 10 minutes.
• Remove from Pan.
• Cool completely.
• Prepare topping by beating whipped cream til thick. Add vanilla and sweetener. Spread over cake.