Diabetic Carrot Cake Recipe

Name: Diabetic Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: refrigerated butter-flavored cooking spray; 2 large egg whites, at room temperature; 1/2 cup plain nonfat yogurt (114 g); 3 tablespoons canola oil; 1/2 cup unsweetened applesauce (136 g); 1/3 cup dark brown sugar, packed (73 g); 2 teaspoons vanilla extract; 2 1/2 cups unbleached all-purpose flour (313 g); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup shredded carrot (110 g); 4 ounces unsweetened crushed pineapple in juice; 1/4 cup dark raisin (36 g)

Servings: persons

refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup plain nonfat yogurt (114 g)
3 tablespoons canola oil
1/2 cup unsweetened applesauce (136 g)
1/3 cup dark brown sugar, packed (73 g)
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour (313 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrot (110 g)
4 ounces unsweetened crushed pineapple in juice
1/4 cup dark raisin (36 g)

1
Preheat the oven to 400u00b0F (200u00b0C, Gas Mark 6).
2
Position the top rack in the center of the oven.
3
Lightly coat a 9 inch (22. 5 cm) bundt pan with cooking spray.
4
Dust with flour and tap out excess.
5
In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
6
On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
7
Gradually add to egg-applesauce mixture, stirring until incorporated.
8
Stir in the carrots.
9
Drain and reserve the juice from the pineapple.
10
Stir the drained pineapple and raisins into the cake batter.
11
Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
12
Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
13
Cool in the pan on a rack for 10 minutes.
14
Slide a thin knife around the edges and center of the cake to loosen it from the pan.
15
Invert onto a rack to cool.
16
When ready to serve, transfer cake to a serving platter.

598

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: refrigerated butter-flavored cooking spray, 2 large egg whites, at room temperature, 1/2 cup plain nonfat yogurt (114 g), 3 tablespoons canola oil, and more.

Yes, Diabetic Carrot Cake 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.

Diabetic Carrot Cake

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