Diabetic Friendly Carrot Cake Recipes

Steps:

• Preheat oven to 350° F.
• In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Set aside.
• In small bowl whisk together egg whites and eggbeaters.
• Set aside.
• In large bowl beat SPLENDA® Granular, maple syrup, vanilla, and applesauce.
• Mix in egg mixture, stir until well mixed.
• Stir in flour mixture, then carrots and walnuts (if using).
• Pour into greased 8 cup loaf pan (an 8x8 will do) and bake for 40-45 minutes, or until toothpick inserted comes out clean.
• Allow to cool, ice if desired.

Steps:

• Preheat the oven to 400°F (200°C, Gas Mark 6).
• Position the top rack in the center of the oven.
• Lightly coat a 9 inch (22. 5 cm) bundt pan with cooking spray.
• Dust with flour and tap out excess.
• In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
• On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
• Gradually add to egg-applesauce mixture, stirring until incorporated.
• Stir in the carrots.
• Drain and reserve the juice from the pineapple.
• Stir the drained pineapple and raisins into the cake batter.
• Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
• Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes.
• Slide a thin knife around the edges and center of the cake to loosen it from the pan.
• Invert onto a rack to cool.
• When ready to serve, transfer cake to a serving platter.

Steps:

• NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
• Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
• Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
• Add the dry ingredients and stir just until blended.
• Fold in the nuts and coconut.
• Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
• Cool in pan for 15 minutes, then transfer to a wire rack.

Steps:

• 1. Directions: 1.) Preheat oven to 325 degrees F. 2.) Coat Bundt pan with 'BAKERS JOY' cooking spray. 3.) In large mixing bowl, beat all ingredients together until well blended. (Mixture will be thick) 4.) Pour batter to prepared pan. 5.) Bake approx. 35 minutes or until inserted toothpick comes out clean. (DO NOT over-bake). 6.) Cool cake about 10-15 minutes on baking rack. Invert onto serving plate. Cool completely & dust lightly with powdered sugar.
• 2. *NOTE: If you don't have the 18.25 size carrot cake mix just add 3/4 cup vanilla cake mix to the carrot cake mix you already have. It works out very well. You can also use a spice cake mix if you like it better than carrot cake mix.

Steps:

• In a large bowl, combine flour, baking soda, cinnamon, ginger and salt. In another bowl beat eggs, mayonnaise.
• Gradually beat in flour mixture.
• Stir in remaining ingredients.
• Pour into a grease, floured 8 inch square cake pan.
• Bake 30 to 35 minutes. 350°F.
• Cool 10 minutes.
• Remove from Pan.
• Cool completely.
• Prepare topping by beating whipped cream til thick. Add vanilla and sweetener. Spread over cake.