Diabetic Carrot Cake

Image Source : eatingwell.com

Diabetes is a terrible illness that has afflicted millions of individuals all over the world. You don’t have to give up your favorite cakes or sweets just because you’ve been diagnosed with diabetes. There are a variety of diabetic cake recipes that can not only delight your taste buds but also keep you healthy. Artificial sweeteners with zero calories are often used in the baking of special cakes for diabetes. Artificial sweeteners allow you to eat delicious desserts without worrying about your blood sugar levels. If you look online, you’ll find a list of diabetic cake recipes.

Diabetics may now eat carrot cake without worrying about the quantity of sugar they’re ingesting, since a recent research revealed no negative effects on blood glucose levels in type 2 diabetes patients who increased sugar consumption in the form of carrot cake while maintaining a constant body weight.

This finding supports scientists’ recent findings that modest quantities of sugar may be safely ingested as part of a diabetic patient’s diet, contradicting the long-held belief that diabetic people should totally avoid sugar.

How To Make Diabetic Carrot Cake


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 canola oil
  • 1 Coarsely shredded carrot

Fluffy Cream Cheese Frosting

  • 2 ounces softed reduced-fat cream cheese (Neufchâtel)
  • ½ teaspoon vanilla
  • ¼ cup powdered sugar
  • 1 ½ cups frozen light-whipped dessert topping

DirectionsInstructions Checklist

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • Tip: Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking
  • If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Choose Splenda(R) Brown Sugar Blend for Baking in place of brown sugar. Follow package directions to use product amount that’s equivalent to 1/2 cup granulated and brown sugars. Nutrition analysis per serving: same as below except 231 calories, 25 g carbohydrate, 186 mg sodium. Daily values: 3% calcium. Exchanges: 1 1/2 other carbohydrates. Carbohydrate choices: 1 1/2.

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