Diabetic Carrot Cake

Diabetic Carrot Cake

3 Reviews
From: Diabetic Living Magazine

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

Ingredients 14 servings

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Original recipe yields 14 servings
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  • Carrot Cake
  • 1½ cups all-purpose flour
  • ⅔ cup flax-seed meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 cups finely shredded carrot (about 6 medium carrots) (see Tip)
  • 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
  • ½ cup granulated sugar (see Tip)
  • ½ cup packed brown sugar (see Tip)
  • ½ cup canola oil
  • Coarsely shredded carrot (optional)
  • Fluffy Cream Cheese Frosting
  • 2 ounces softed reduced-fat cream cheese (Neufchâtel)
  • ½ teaspoon vanilla
  • ¼ cup powdered sugar
  • 1½ cups frozen light-whipped dessert topping


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Grease and lightly flour two 8x1- ½- or 9x1- ½-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.
  2. 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.
  3. 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.
  4. 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- ½ cups frozen light whipped dessert topping. Fold about ½ cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.
  5. 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.
  • 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® Sugar Blend for Baking in place of granulated sugar. Choose Splenda® Brown Sugar Blend for Baking in place of brown sugar. Follow package directions to use product amount that's equivalent to ½ 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: 1½ other carbohydrates. Carbohydrate choices: 1½.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 254 calories; 11 g fat(2 g sat); 3 g fiber; 34 g carbohydrates; 5 g protein; 45 mcg folate; 3 mg cholesterol; 19 g sugars; 4,616 IU vitamin A; 2 mg vitamin C; 40 mg calcium; 1 mg iron; 188 mg sodium; 140 mg potassium
  • Nutrition Bonus: Vitamin A (92% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 2 other carbohydrate

Reviews 3

June 08, 2019
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By: Chew Su Fen
Everyone say is really nice ... taste to texture
April 13, 2019
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By: t.crave
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.
December 01, 2018
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By: Kia
Followed all the instructions, this cake came out horrible. You definitely need to make changes if you use this recipe.
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