Diabetic Friendly Carrot Cake Recipes

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

Ingredients

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.

DELICIOUS DIABETIC CARROT CAKE MUFFINS

Delicious Diabetic Carrot Cake Muffins image

These carrot cakes make a great lunch box treat or snack for diabetics. The only "sugar" is a light dusting of powdered sugar, which could be left off. If you choose to make them "non-diabetic", frost with cream cheese icing.

Provided by Redneck Epicurean

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

2 cups self-rising flour
1 egg
1 teaspoon cinnamon
3/4 cup sour cream
1/4 cup Splenda brown sugar blend (see note at bottom)
1/2 cup butter, melted
3/4 cup pureed carrot (I use canned)
1/3 cup unsweetened crushed canned pineapple, drained
1 teaspoon vanilla
1/2 cup walnuts, chopped
1/2 cup unsweetened dried shredded coconut

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.

Nutrition Facts : Calories 253.1, Fat 16.6, SaturatedFat 9, Cholesterol 43.3, Sodium 357, Carbohydrate 22.9, Fiber 1.9, Sugar 3.7, Protein 4.1

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