Best Diabetic Friendly Carrot Cake Recipes

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 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.