Diabetes Recipes

Easy Carrot Cake

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Easy Carrot Cake
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Nutrition Facts

Serving Size: 1 slice(s)

Makes: 16 Serving(s)


Amount Per Serving


Calories: 155


Total Fat: 8g


Saturated Fat: 0.6g


Cholesterol: 0mg


Sodium: 204mg


Total Carbohyrdates: 20g


Dietary Fiber: 1g


Protein: 4g


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About

Make this for: Snack

Category: Desserts

This Recipe Makes: 16 Serving(s)

Summary

Don`t let the long list of ingredients scare you! This is truly easy to make with pre-shredded organic carrots and lots of on-hand spices most of us keep in our cupboards.

What you'll need

  • 1 med Baking spray with flour
  • 1 1/2 cup unbleached all-purpose flour
  • 3/4 cup measurable sugar substitute
  • 1/3 cup nonfat dry milk powder plus 1-tablespoon
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 1/8 tsp. salt (optional)
  • 1/2 cup olive oil
  • 3/4 cup liquid egg substitute
  • 1 large egg white
  • 1 1/2 cup finely grated carrots
  • 1/4 cup finely chopped pecans
  • 1/4 cup currants
  • 1 med 6-ounce can unsweetened crushed pineapple, drained
  • 1 med Frozen non-fat, sugar-free whipped topping, thawed (optional)

Instructions

  • Step 1
    Preheat oven 350-degrees. Coat an 10-inch spring form pan with cooking spray. Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well.
  • Step 2
    Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple.
  • Step 3
    Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice.
  • Step 4
    If using, top with thawed whipped topping.

Diabetic Exchanges

  • Starch: 1 1/2
  • Fat: 1 1/2