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.