Super-Moist Diabetic Spiced Carrot Cake |
|
 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Thanks to 1Steve for refering me to this as per my request for a diabetic-safe carrot cake to make my Baci (grandmother in Polish) for her birthday. She enjoyed it, but did note that she tasted allspice (she's not a fan). I didn't taste the cake, so I can't vouch for it. I did adapt this recipe to make it healthier and more diabetic friendly. Because of the lacking sugars, I suggest checking on the cake before 40 minutes are up. I frosted with my Mock cream Cheese Frosting. Ingredients:
3/4 cup whole wheat flour, plus |
2 tablespoons whole wheat flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon, ground |
1/4 teaspoon allspice |
2 egg whites, large |
1/4 cup egg substitute |
1/4 cup splenda sugar substitute, plus |
2 tablespoons splenda sugar substitute |
1/2 cup sugar-free maple syrup |
1 teaspoon pure vanilla extract or 1 nut extract |
7 tablespoons unsweetened applesauce |
2 1/4 cups carrots, fine shredded |
1/3 cup walnuts (optional) |
Directions:
1. Preheat oven to 350° F.
2. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
3. Set aside.
4. In small bowl whisk together egg whites and eggbeaters.
5. Set aside.
6. In large bowl beat SPLENDA® Granular, maple syrup, vanilla, and applesauce.
7. Mix in egg mixture, stir until well mixed.
8. Stir in flour mixture, then carrots and walnuts (if using).
9. Pour into greased 8 cup loaf pan (an 8x8 will do) and bake for 40-45 minutes, or until toothpick inserted comes out clean.
10. Allow to cool, ice if desired.
|
|