Diabetic Carrot Cake

By tommy123400

Simply limit yourself to a small serving and this delicious no-compromises recipe can fit your diabetic meal plan.

Diabetic Carrot Cake
Ingredients
  • 1/4 cup chopped walnuts

  • 1 1/3 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1 1/2 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp ground cloves

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground allspice

  • 1/4 tsp salt

  • 1/4 cup canola oil

  • 1/3 cup low-fat (1%) buttermilk

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 1/2 cup grated carrots (about 3 med)

  • 1/2 cup well-drained crushed pineapple

  • Frosting:

  • 1 cup powdered sugar, sifted

  • 1/4 cup neufchatel cheese, softened

  • 1/4 cup yogurt cheese (or fat-free brick-style cream cheese)

Directions
  1. Preheat the oven to 375 degrees. Spray a 9-inch tube or bundt pan with nonstick cooking spray.

  2. - In a shallow microwavable dish, spread the walnuts in a single layer and microwave on high, stirring every 30 seconds, until lightly toasted and fragrant, about 2 minutes. Set aside.

  3. - In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the oil, buttermilk, eggs, and vanilla; beat until smooth.

  4. - Stir in the reserved nuts, the carrots, and the pineapple.

  5. - Spread evenly in the prepared pan and bake, until a toothpick inserted into the center comes out clean, about 35 - 40 minutes.

  6. - Cool completely before frosting.

  7. - To make the frosting, in a medium bowl, stir together the powdered sugar and neufchatel cheese until smooth.

  8. - Gently stir in the yogurt cheese, just until blended (do not stir excessively; the frosting will thin). Spread on the cake and refrigerate until chilled, at least 2 hours.


Nutritional Facts

Servings
12
Calories
218
Calories from Fat
74
Fat
8g
Saturated Fat
1g
Carbohydrate
28g
Cholesterol
39mg
Sodium
283mg
Dietary Fiber
1g
Sugars
20g
Protein
4g

dessert cake

12 replies

Bill.Burnes
Bill.Burnes 2014-07-27 21:17:59 -0500 Report

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jenswan
jenswan 2013-08-06 17:15:08 -0500 Report

So frustrating to see all these recipes called low-carb but containing all the sugar and wheat flour. Definitely would use Swerve instead of the sugar but I don't know how to sub coconut and/or almond flour for the wheat flour.

AuntieM234
AuntieM234 2011-08-24 18:28:39 -0500 Report

I love you, Tommy, but how is this diabetic? I think my BS spiked just from reading the recipe. ;-) Mara

shoulders
shoulders 2011-08-24 17:56:03 -0500 Report

So very delightful. Can't wait till the holidays to try this recipe. Might have to blame you for the extra calories, when I go to see the Doctors.(LOL)

RAINDANCER1950
RAINDANCER1950 2011-07-26 13:15:59 -0300 Report

who doesn't like carrot cake…will be trying this as it is a muct make for our family holiday feasts…i use splenda in all my baked goods, unless the recipe states it needs to have sugar…for the recipe to be right ! then, if sugar is required…i discard it , for a more friendly diabetic dish !

shoulders
shoulders 2011-07-14 00:53:02 -0500 Report

Thanks so much for this recipe. I have given-up on Carrot Cake all together. But,you have given it back to me…