Splendid Diabetic Carrot Cake Recipes

CARROT CAKE MAKE WITH SPLENDA

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

SPLENDID DIABETIC CARROT CAKE

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!

DIABETIC CARROT 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.

SUPER-MOIST DIABETIC SPICED CARROT CAKE

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.

SUGARLESS CARROT CAKE (SPLENDA GRANULAR)

Steps:

• PREHEAT THE OVEN TO 350°F
• Sift all the dry ingredients together. Stir in the walnuts.
• Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
• Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes.
• CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9.
• *This recipe doubles easily and freezes well.
• Splendid Desserts.