No dessert is going to be completely healthy for you, but as desserts go carrot cakes are highly nutritious, especially diabetes carrot cake. Carrots are rich in vitamin A, which has been known to improve night vision. Carrots are also credited with improving the quality of breast milk, lowering cholesterol and blood pressure, and improving the appearance of skin, hair, and nails, according to CarrotCake.org.uk. In many cases, raisins, apples, walnuts, and pineapples are also added to the batter, increasing its nutritional value even further.

Your typical carrot cake is high in sugar and fat. However, a diabetes carrot cake is typically made with sugar substitutes such as Equal or Splenda. It may also be made with skim milk instead of whole milk and vegetable oil instead of other oils, which are high in trans fat. In spite of these missing ingredients, diabetes carrot cake is still an incredibly tasty dessert that would fit well in anyone’s diet.

 

Diabetes Carrot Cake Recipe

 

Diabetes Carrot Cake Ingredients

  • 1 ½ cup all purpose flour
  • ¼ cup whole wheat flour
  • Butter & flour for pan
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup shredded carrots
  • ½ cup unsweetened pineapple, do not drain
  • ½ cup golden raisins
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ¼ tsp salt
  • 6 tbsp. sugar
  • 1 tsp. vanilla extract

 

Diabetes Cream Cheese Frosting Ingredients

  • 4 oz. low fat cream cheese
  • 1/3 cup No Calorie Sweetener, granulated
  • 1tsp. vanilla extract
  • 2 tsp. lemon juice
  • 2 tsp. grated fresh lemon peel

 

Instructions

Preheat the oven to 350 degrees F. Begin making the frosting by combining all the cream cheese frosting ingredients in a mixer and beating them to a smooth consistency. Refrigerate the mixture. Now begin making the cake by mixing together the flours, baking soda, baking powder, cinnamon, ginger, and salt. Next, using a separate bowl, mix together the oil, sugar, eggs, and vanilla extract. Combine the dry and liquid ingredients until smooth.

Stir in carrots, raisins, and pineapple. Bake in a 350 degree oven in 9” loaf pan for 35 to 40 minutes or until you can insert a toothpick into the center of the cake and it comes out clean. Allow the cake to cool for 1 hour. Cover with the frosting and slice. It is ready to serve. This cake should make approximately 16 servings.