Diabetic Carrot Cake
With this luscious take on an all-time favorite, you can fit this low-sugar cake into a diabetic meal plan with style.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 1 slice
Per Serving:
254 calories; protein 4.9g; carbohydrates 33.6g; dietary fiber 2.6g; sugars 19.4g; fat 11.5g; saturated fat 2g; cholesterol 3mg; vitamin a iu 4616.1IU; vitamin c 1.6mg; folate 44.6mcg; calcium 40mg; iron 1.1mg; magnesium 8.5mg; potassium 140.1mg; sodium 187.8mg.
Exchanges:
2 fat, 2 other carbohydrate