Diabetic Carrot Cake Recipes

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DIABETIC CARROT CAKE



Diabetic Carrot Cake image

This is a great recipe that I came up with for my Aunt who just found out the she was a diabetic. She was very sad when she found out about it, so I made her this cake to try and cheer her up. It worked. :)

Provided by MizEmerilLagasse

Categories     Dessert

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 16

refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup plain nonfat yogurt (114 g)
3 tablespoons canola oil
1/2 cup unsweetened applesauce (136 g)
1/3 cup dark brown sugar, packed (73 g)
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour (313 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrot (110 g)
4 ounces unsweetened crushed pineapple in juice
1/4 cup dark raisin (36 g)

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.

Nutrition Facts : Calories 110.1, Fat 2.3, SaturatedFat 0.2, Cholesterol 0.1, Sodium 113, Carbohydrate 19.8, Fiber 0.8, Sugar 6.3, Protein 2.5

SUPER-MOIST DIABETIC SPICED CARROT CAKE



Super-Moist Diabetic Spiced Carrot Cake image

Thanks to 1Steve for refering me to this as per my request for a diabetic-safe carrot cake to make my Baci (grandmother in Polish) for her birthday. She enjoyed it, but did note that she tasted allspice (she's not a fan). I didn't taste the cake, so I can't vouch for it. I did adapt this recipe to make it healthier and more diabetic friendly. Because of the lacking sugars, I suggest checking on the cake before 40 minutes are up. I frosted with my Mock cream Cheese Frosting. Here's a link to the original: http://www.seniormag.com/cookbook/deserts/carrotcake.htm

Provided by nomnom

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup whole wheat flour, plus
2 tablespoons whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon, ground
1/4 teaspoon allspice
2 egg whites, large
1/4 cup egg substitute
1/4 cup Splenda sugar substitute, plus
2 tablespoons Splenda sugar substitute
1/2 cup sugar-free maple syrup
1 teaspoon pure vanilla extract or 1 nut extract
7 tablespoons unsweetened applesauce
2 1/4 cups carrots, fine shredded
1/3 cup walnuts (optional)

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.

SUGAR FREE CARROT CAKE (DIABETIC FRIENDLY & DELICIOUS!)



Sugar Free Carrot Cake (diabetic friendly & delicious!) image

This 100% sugar free carrot cake is suitable for anyone - diabetic, slimmers and the whole family. We use Advantage Gourmet Sweetener.

Provided by Great Nutrition

Time 55m

Yield Makes 1 cake

Number Of Ingredients 20

4/5 eggs depending on size
1.25 cups light Olive Oil
25g Advantage sweetener (TheGreatNutritionCompany.com)
2.5 Cups Cake Flour
2. Teaspoons Baking Powder
1 level teaspoon Bicarbonate of Soda
Half cup Walnut Pieces
Pinch of Salt
2 teaspoons ground Cinnamon
4/5 eggs depending on size
1.25 cups light Olive Oil
25g Advantage sweetener (TheGreatNutritionCompany.com)
2.5 Cups Cake Flour
2. Teaspoons Baking Powder
1 level teaspoon Bicarbonate of Soda
Half cup Walnut Pieces
Pinch of Salt
2 teaspoons ground Cinnamon
200g low fat Philadalphia cream cheese
1-2 teaspoons Advantage Sweetener (mix and adjust sweetness to personal taste)

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.

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