Splendid Diabetic Carrot Cake Recipes

Steps:

• Heat oven to 350 degrees F.
• Sift together dry ingredients.
• Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.
• Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.
• Pour this mixture into dry ingredients; mix well.
• Then add crushed pineapple (entire 8 oz can) and roasted nuts.
• Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.
• Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.
• *Optional Icing (makes a small amount so you may want to double it):.
• Beat together 4 oz cream cheese and 2 Tbs. unsalted butter. Meanwhile, in a blender or food processor, combine 1 1/2 cups splenda with 2 Tbs. cornstarch. Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture. Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla. Ice your cake and Enjoy!

Steps:

• 1. Mix dry items well. Add oil,honey and eggs. Mix well stir in remaining items.Pour in to a bundt pan and bake at 350* for about 45 mins. depending on oven. Cool for about 10 mins. then turn out and let finish cooling.
• 2. Look for my sugar free icing for this cake.

Steps:

• 1. pre-heat oven to 350 degrees: Whisk together flour,baking powder,baking soda,salt,cinnamon and all spice and set aside.
• 2. In small bowl beat eggs set aside. In large bowl with mixer beat splenda,butter,honey,vanilla,applesauce and oil. Mix eggs stir until well blended, beat in flour mixture then add carrots.
• 3. Flod in nuts and pour into well greased loaf pan. and bake one hour. Let loaf cool and cut in half length wise and frost center then put other half on top and frost only to top of the loaf.
• 4. FROST WITH SPLENDA CREAM CHEESE FROSTING: 1 8ounce cream cheese softened 1/4 cup splenda 1 teaspoon vanilla Beat cream cheese and butter with mixer until creamy add splenda and vanilla until smooth

Steps:

• Beat eggs and add oil. Sift together dry ingredients. Add to egg & oil mixture. Add vanilla & juice. Stir in carrots, raisins & 1/2 cup nuts.
• Pour batter into greased cake pan and sprinkle 1/2 cup nuts on top.
• Bake in preheated oven for 325 degrees for 40 to 45 minutes.

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.

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:

• 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 Oven to 180deg C. 1.Finely grate fresh carrots equal to 3 cups - place in large mixing bowl. Sprinkle with half the Advantage sweetener ,plus 1 teaspoon bicarbonate of Soda and mix together.
• Using a mechanical whisk on highest speed, whip the eggs until light and very fluffy.
• Slowly, drizzle the oil into the fluffy eggs, whisk on slowest setting.
• Mix together and sift the dry ingredients (flour, baking powder and half of the Advantage sweetener, salt & cinnamon).
• Slowly, add the dry ingredients to the fluffy egg mixture. Stir until fully blended or mix gently but quickly on lowest mixer speed.
• Fold the grated carrot mixture in divided portions into the cake mixture and finally add the broken up nut pieces.
• Pour into a pre-buttered baking tin - either a load tin, square or round tin
• Place in oven at 180*C for approximately 40 minutes.
• Test cake readiness with a clean probe then remove from oven to cool in a draft-free area. Leave in tin until cool.
• Remove from tin and apply prepared topping like conventional 'icing' - optional decoration with whole walnuts.
• Keep in cool, dry area until ready to serve.

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
• In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
• In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
• Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.