Diabetic Carrot Cake Recipe
This diabetic carrot cake recipe uses whole wheat flour and a sugar substitute to create a healthier dessert. It’s packed with grated carrots, walnuts, and warm spices, providing a moist texture and rich flavor. Top with a light cream cheese frosting for a delicious treat!
Equipment
- 9-inch round cake pan (or similar size)
- Mixing bowls
- Grater (for shredding carrots)
- Hand or stand mixer (for frosting)
- Spatula
- Measuring cups and spoons
- Whisk
Ingredients
For the Cake:
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup stevia or erythritol sweetener of choice
- 2 large eggs
- 1 cup grated carrots about 2 medium-sized carrots
- 1 teaspoon vanilla extract
- ½ cup neutral oil e.g., canola or avocado oil
- ⅔ cup flaxseed meal
- 1 teaspoon pumpkin pie spice
- 3 cups finely shredded carrots approximately 6 medium carrots
For the Cream Cheese Frosting:
- 4 oz reduced-fat cream cheese softened
- ¼ cup plain Greek yogurt
- 2 tablespoons stevia or erythritol sweetener of choice
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with oil or non-stick spray.
Prepare the Dry Ingredients:
- In a medium bowl, combine the whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk together until well mixed.
Mix the Wet Ingredients:
- In a separate large bowl, combine the unsweetened applesauce, stevia (or erythritol), eggs, vanilla extract, and neutral oil. Beat the mixture until smooth.
Add the Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Add the Carrots and Flaxseed Meal:
- Stir in the grated and finely shredded carrots, and flaxseed meal. The batter will be thick.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- While the cake is cooling, beat together the softened reduced-fat cream cheese, Greek yogurt, stevia (or erythritol), and vanilla extract in a mixing bowl until smooth and creamy.
Frost the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top and sides of the cake.
Serve:
- Slice the cake into 8-10 portions and enjoy! Store any leftovers in the refrigerator.
Notes
If you prefer a sweeter cake, you can adjust the sweetness by adding a little more erythritol or another suitable sweetener.
Also, consider adding a few raisins for a bit of natural sweetness, but remember that they will add to the carb count.