Whether you are diabetic or not, a diabetic carrot cake recipe will provide you with a healthier alternative to this dessert classic. According to the Mayo Clinic, a diabetic should avoid foods high in trans fats and saturated fats since they can lead to higher cholesterol levels and obesity. Most recipes for diabetic carrot cake call for healthier types of oils than other recipes.

This type of recipe not only helps to keep your blood sugar levels down, but actually keeps you and your family members from gaining weight, and in turn, lightens the risks of diabetes for you and those around you. In addition, most people who eat a diabetic dessert do not even realize it is lower in fat and sugar until they are told. So, those you serve are not only eating healthier, but enjoying the dessert the same as they would if they were eating any other similar dessert.

 

Diabetic Carrot Cake Recipes

 

Looking for a great diabetic carrot cake recipe? Here are a couple of different options to choose from. Try out the following recipes for diabetic carrot cake, and find the one which will work the best for your next get together.

Diabetic Carrot Cake Recipe #1

Cake Ingredients:

  • ½ cup canola oil
  • 2 tsp. vanilla extract
  • 4 tbsp. stevia powder
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 4 oz. unsweetened apple sauce
  • 2 cups of whole grain flour
  • 4 eggs
  • 3 cups of grated carrots
  • 1/3 cup crushed pineapple
  • 1 cup chopped walnuts

 

Icing Ingredients:

  • 2 tbsp. fat free milk
  • 3 oz. fat free cream cheese
  • 1 tsp. vanilla extract
  • 2 cups confectionary sugar
  • 1 tbsp. light, unsalted butter

 

Instructions:

Begin by preheating the oven to 325 degrees F, and then use a non-fat cooking spray to coat a 9 x 13 in. baking pan. Using a large bowl, stir in the eggs, canola oil, stevia powder, and applesauce. Then, add the whole grain flour, baking soda, baking powder, salt, and cinnamon. Mix them all together well, and now add the vanilla extract, walnuts, pineapple, and carrots. Pour them into the baking pan and bake for 40-50 minutes. About 30 minutes into it, begin checking the cake with a toothpick. When the toothpick comes out clean you are done.

While you are waiting for the cake to finish cooking, begin your icing. First, combine the cream cheese, vanilla extract, milk, butter, and sugar in a large bowl. Stir together well, and then begin adding milk a little at a time until you get the right consistency. After the cake has been allowed to cool completely, use this mixture to frost it. You can cut this cake into about 20 servings. Enjoy!

Diabetic Carrot Cake Recipe # 2

Ingredients:

  • 1 ½ cups all-purpose flour
  • ¼ cup whole wheat flour
  • ½ tsp. vegetable oil
  • 2 eggs
  • ¼ cup unsweetened pineapple juice (concentrate)
  • ½ cup crushed pineapple, drained
  • ½ cup golden raisins
  • 1 cup shredded carrots
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. ground cinnamon
  • 1 ½ tsp. ground ginger
  • ¼ tsp. salt
  • 6 tbsp. sugar
  • Cream cheese frosting
  • Butter and flour

 

Instructions:

Preheat the oven to 350 degrees F, and then in a large bowl, toss together the flours, baking soda, baking powder, cinnamon, ginger, and salt. Now, using a separate bowl, stir together the oil, sugar eggs, pineapple juice, and vanilla. Mix well and then stir them into the dry ingredients until the combined mixture is smooth. Next, stir in the pineapple, carrots, and raisins. Spread this mixture into a loaf pan (9x5x2) and bake for 35-40 minutes.  Test by inserting a toothpick in the middle of the cake; when it comes out clean you’re done. Allow the pan to cool for 1 hour before frosting and slicing the cake. This recipe serves 18.