Dessert
Diabetes-Friendly Carrot Cake
Carrot cake layers bake up tender and fragrant, with carrots lending natural sweetness and a moist crumb that melts on the tongue. A light cream cheese frosting finishes each slice with creamy, airy richness.
- Total
- 55 min
- Prep
- 25 min
- Cook
- 30 min
- Serves
- 16
Nutrition per Serving
- Calories
- 233
- Protein
- 4g
- Carbs
- 28g
- Fat
- 12g
- Fiber
- 2g
- Sugar
- 16g
- Sodium
- 187mg
Ingredients
- 1 1/2 cup all-purpose flour
- 2/3 cup flax-seed meal
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 cup finely shredded carrot (about 6 medium carrots) (see Tip)
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
- 1/2 cup granulated sugar (see Tip)
- 1/2 cup packed brown sugar (see Tip)
- 1/2 cup canola oil
- 1 Coarsely shredded carrot
- 2 oz softened reduced-fat cream cheese (Neufchâtel)
- 1/2 tsp vanilla
- 1/4 cup powdered sugar
- 1 1/2 cup frozen light-whipped dessert topping
Instructions
- Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans; line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.
- In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.
- Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
- In a medium bowl, beat reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.
- Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot.