There’s something delightful about a moist, flavorful cake that brings both taste and healthiness to the table. A diabetes-friendly carrot cake offers a solution for those keen on enjoying dessert without the panic of blood sugar spikes. This special recipe eliminates added sugars while ensuring the natural sweetness of carrots shines through, making it a popular choice among health-conscious baking enthusiasts. With the right ingredients, you can indulge without the guilt.
Not only does this no sugar diabetes-friendly carrot cake satisfy dessert cravings, but it also packs a nutritional punch. The carrots provide essential vitamins and fiber, which can help maintain balanced blood sugar levels. Furthermore, using alternatives like flax-seed meal contributes to heart health and adds a nutty flavor to the cake. Whether you’re baking for yourself or sharing with friends and family, this carrot cake can make any gathering feel festive while promoting healthier eating habits.
Diabetes-Friendly Carrot Cake Recipe
| Active Time | 45 mins |
| Additional Time | 25 mins |
| Servings | 16 |
Ingredients:
Carrot Cake:
- 1 ½ cups all-purpose flour
- ⅔ cup flax-seed meal
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 cups finely shredded carrot (about 6 medium carrots) (see Tip)
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
- ½ cup granulated sugar (see Tip)
- ½ cup packed brown sugar (see Tip)
- ½ cup neutral oil, such as canola or avocado
- 1 Coarsely shredded carrot
Fluffy Cream Cheese Frosting:
- 2 ounces softened reduced-fat cream cheese (Neufchâtel)
- ½ teaspoon vanilla
- 1½ cups frozen light-whipped dessert topping
Directions:
- Preheat oven to 350 degrees F. Grease and lightly flour two 8×1-1/2- or 9×1-1/2-inch round cake pans; line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.
- In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.
- Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
- In a medium bowl, beat reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.
- Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot.
Diabetic Friendly Carrot Cake
A delightful, moist, and flavorful cake designed for those who want to enjoy a classic dessert while maintaining balanced blood sugar levels. This recipe incorporates flax-seed meal and fiber-rich carrots, providing a nutritional boost without compromising on the traditional festive taste.
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup flax-seed meal
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 cups finely shredded carrot about 6 medium carrots
- 1 cup refrigerated or frozen egg product thawed (or 4 eggs, lightly beaten)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup neutral oil such as canola or avocado
- 2 ounces softened reduced-fat cream cheese Neufchâtel
- ½ teaspoon vanilla
- 1 ½ cups frozen light-whipped dessert topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, stir together the flour, flax-seed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
- In another large bowl, combine the finely shredded carrots, eggs (or egg product), granulated sugar, brown sugar, and oil.
- Add the egg mixture all at once to the flour mixture and stir until just combined.
- Divide the batter evenly between the prepared pans and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert them onto wire racks to cool completely.
- To make the frosting, beat the softened cream cheese and vanilla with an electric mixer until smooth.
- Gradually add powdered sugar if desired (or follow the light-whipped topping method), then fold in the whipped dessert topping to lighten the mixture.
- Place one cake layer on a platter, top with half the frosting, add the second layer, and spread the remaining frosting on top.
Carrot cake pls
How many carbs dose it have