Carrot Cake (For Diabetic) Recipe

Name: Carrot Cake (For Diabetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour, sifted; ⅓ cup whole wheat flour; 2 teaspoons baking soda; ⅛ teaspoon salt; 1 ½ teaspoons ground cinnamon; ½ teaspoon pumpkin pie spice; 1 (8 ounce) can crushed pineapple in juice, drained, reserve 2 tbls; ½ cup brown sugar, firmly packed; 3 tablespoons vegetable oil; 4 egg whites; 3 cups shredded carrots; ⅔ cup low-fat buttermilk; 2 teaspoons vanilla extract; cooking spray; 12 ounces neufchatel cheese; ½ cup Splenda granular; 2 tablespoons pineapple juice; ½ teaspoon grated orange rind; ½ teaspoon vanilla extract

Servings: persons

2 cups cake flour, sifted
⅓ cup whole wheat flour
2 teaspoons baking soda
⅛ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon pumpkin pie spice
1 (8 ounce) can crushed pineapple in juice, drained, reserve 2 tbls
½ cup brown sugar, firmly packed
3 tablespoons vegetable oil
4 egg whites
3 cups shredded carrots
⅔ cup low-fat buttermilk
2 teaspoons vanilla extract
cooking spray
12 ounces neufchatel cheese
½ cup Splenda granular
2 tablespoons pineapple juice
½ teaspoon grated orange rind
½ teaspoon vanilla extract

1
Preheat oven to 350.
2
Line bottom a 13 x 9 x 2 inch cake pan with parchment paper.
3
Spray pan and parchment with cooking spray.
4
Combine all dry ingredients.
5
Mix brown sugar and oil.
6
Add egg whites and beat at medium speed for at least a minute.
7
Stir in pineapple, carrot, buttermilk, and 2 tsp of vanilla extract.
8
Add flour mixture and stir well.
9
Pour cake batter into prepared pan and spread.
10
Bake at 350 for about 25 minutes or until knife comes out clean.
11
Let cake cool in pan on wire rack for 10 minutes.
12
Turn cake out on wire rack and remove parchment paper to complete cooling.
13
Beat neufchatel cheese, Splenda, 2 tbls pineapple juice, 1/2 tsp grated orange rind, and 1/2 tsp vanilla extract on medium speed until smooth.
14
Frost cake when completely cooled.
15
Cut into 18 squares.

1316

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups cake flour, sifted, ⅓ cup whole wheat flour, 2 teaspoons baking soda, ⅛ teaspoon salt, and more.

Yes, Carrot Cake (For Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake (For Diabetic)

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