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Carrot Cake

Diabetic Recipe

Three carrot cake variations - an easy one, a delicious one with chewy raisins and another with healthful oats.

Carrot Cake

Easy Carrot Cake

Don't let the long list of ingredients in this Easy Carrot Cake 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.

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


Recipe Directions

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.

Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple. 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.

If using, top with thawed whipped topping.

Nutrition Information

Calories: 155; Recipe makes 16 servings
Total Fat: 8g; Saturated Fat: 0.6g; Carbohydrates: 20g; Cholesterol: 0mg; Sodium: 204mg; Fiber: 1g; Protein: 4g;

Calories from fat: 44 percent
Exchanges: 1-1/2 carbohydrate (bread/starch), 1-1/2 fat


Carrot Oat Cake

An old favorite made a bit healthier and lighter for the diabetic.

1 cup uncooked quick oats
1/2 cup skim milk
2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1-1/2 cup shredded carrots
1/2 cup raisins
8 ounce can crushed pineapple, undrained
4 egg whites
1/4 cup applesauce
1 teaspoon vanilla

Cream Cheese Frosting:

8 ounces fat free cream cheese
1 tablespoon firmly packed brown sugar
1/2 teaspoon vanilla

Preheat oven to 350-degrees. Spray an 8-inch round cake pan with nonstick cooking spray. Combine oats and milk, mix well and set aside. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt and mix well. Stir in carrots and raisins.

Combine oat mixture, pineapple (including juice), egg whites, applesauce and vanilla and mix well. Add to dry ingredients and mix just until dry ingredients are moistened. Pour into prepared pan. Bake 50 to 60 minutes or until an inserted toothpick comes out clean. Cool ten minutes, remove from pan and then cool completely.

Combine all cream cheese frosting ingredients and beat together until smooth. Frosting should be refrigerated. Frost cake.

Recipe makes 12 servings.
Serving size: 1 slice.
Calories: 265; Fat: 1g; Cholesterol: 2mg; Sodium: 360mg; Carbohydrates: 56g; Protein: 8g; Fiber: 2g
Exchanges: 2-1/2 Bread, 1/2 Fat


Carrot Raisin Cake

This Carrot Raisin Cake is packed with fruit and vegetable goodness! Apple juice, plump raisins and the star of it all, the carrots!

6 egg whites or one-cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups sliced unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon light salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
Cream Cheese Frosting (recipe below)

Preheat oven to 350-degrees.

Stir together egg, apple juice concentrate, oil, and water. Set aside.

Sift together dry ingredients: flour, baking powder, baking soda, light salt, cinnamon, and nutmeg. Gently stir wet ingredients into dry ingredients just until moistened.

Drain raisins, and fold in carrots and raisins.

Pour into cake pans, and bake at 350-degrees for 25 to 30 minutes.

Reduce heat to 325-degrees for 8 to 12 more minutes. Serve with cream cheese frosting.

Cream Cheese Frosting

1-1/2 cups light cream cheese
1-1/2 tablespoons margarine, softened
16 packets sweetener
2 teaspoons vanilla
1 teaspoon to 2 tablespoons 1 percent milk to thin frosting to desired consistency

Beat together cream cheese and margarine. Then stir in sweetener, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake or other sweet treat.

Did You Know? Carrots are one of the top 20 cleansing foods!

Carrot Clip Art