With this luscious take on an all-time favorite, you can fit this low-sugar cake into a diabetic meal plan with style.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Carrot Cake
Fluffy Cream Cheese Frosting

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans; line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.

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  • In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.

  • Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.

  • In a medium bowl, beat reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.

  • Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot.

Tips

Tip: Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking

If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Choose Splenda(R) Brown Sugar Blend for Baking in place of brown sugar. Follow package directions to use product amount that's equivalent to 1/2 cup granulated and brown sugars. Nutrition analysis per serving: same as below except 231 calories, 25 g carbohydrate, 186 mg sodium. Daily values: 3% calcium. Exchanges: 1 1/2 other carbohydrates. Carbohydrate choices: 1 1/2.

Nutrition Facts

254.1 calories; protein 4.9g 10% DV; carbohydrates 33.6g 11% DV; exchange other carbs 2; dietary fiber 2.6g 11% DV; sugars 19.4g; fat 11.5g 18% DV; saturated fat 2g 10% DV; cholesterol 3mg 1% DV; vitamin a iu 4616.1IU 92% DV; vitamin c 1.6mg 3% DV; folate 44.6mcg 11% DV; calcium 40mg 4% DV; iron 1.1mg 6% DV; magnesium 8.5mg 3% DV; potassium 140.1mg 4% DV; sodium 187.8mg 8% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/08/2019
Everyone say is really nice... taste to texture Read More
Rating: 5 stars
04/13/2019
I make this every Easter! I just make a sheet cake because it s less work. This recipe is a great way to enjoy a treat without going crazy overboard on calories like you would with a traditional carrot cake. Read More
Rating: 1 stars
12/01/2018
Followed all the instructions this cake came out horrible. You definitely need to make changes if you use this recipe. Read More
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