Diabetic Carrot Cake Recipes

Diabetic carrot cake recipes - I am one of those people who can't pick a favorite dessert or cake for that matter. Anything sweet that hits my lips is my current favorite thing. My husband, on the other hand, loves loves loves carrot cake. His mother has a version of carrot cake that is AMAZING. Unfortunately, I did not know how to make it "diabetic friendly." I can tell you that she opts to use carrot baby jars instead of grated carrot. It makes the dessert so moist! Here are a few carrot cake baking tips.....

If you opt to use grated carrots instead of baby food jar carrots, always grate your own carrots. If you grab a bag of already grated carrots, they will be dry and make your cake semi dry. Though the recipe does not call for it, zest one orange into the batter and it will make all the difference.

Carrot Cake

Yield: 1 servings

Measure Ingredient

1/2 cup Grated carrot
1 1/4 cup Chopped dates
1 cup Raisins
1 1/3 cup Water
1/4 cup Applesauce,unsweetened
1 teaspoon Cinnamon
1 teaspoon Ground cloves
1 teaspoon Nutmeg
2 cups Whole wheat flour
1 teaspoon Baking powder
1 teaspoon Baking soda

Preheat oven to 350 F. Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil, reduce the heat, and simmer for 5 minutes. Cool. Stir the dry ingredients together. Combine the wet and dry mixtures and stir until well blended. spoon the batter into an 8x8" nonstick cake pan and bake for 45 to 50 minutes. VARIATION: You may add 1/2 cup chopped nuts to the wet ingredients before combining with the dry. Makes 1 cake.

Good diabetic carrot cake recipes!


Low Calorie Diabetic Carrot Cake

Yield:16 servings

Measure Ingredient:

1 cup Liquid shortening
2 tablespoons Granulated fructose
4 Eggs
1/2 cup Water
2 cups Flour
1 teaspoon Each baking soda & powder
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Salt
1/2 cup Pecans chopped
3 cups Grated carrots

Preheat oven to 350^.Grease and flour a 3 quart tube pan.

In a mixing bowl cream together the shortening,fructose and eggs until light and lemon colored. Add remaining ingredients except carrots and pecans.Beat well then stir in carrots and pecans. Pour batter into prepared pan and bake for 30-40 minutes.

Exchanges: 1 bread 3 fat Recipe makes 16 servings at 229 calories each

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