Super Moist Diabetic Spiced Carrot Cake Recipes

SPICED CARROT CAKE

Spiced Carrot Cake image

My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup fat-free plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots (about 6 medium)
FROSTING:
1/2 cup heavy whipping cream
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

MOIST CARROT CAKE

Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

DIABETIC CARROT CAKE

Diabetic Carrot Cake image

This is a great recipe that I came up with for my Aunt who just found out the she was a diabetic. She was very sad when she found out about it, so I made her this cake to try and cheer her up. It worked. :)

Provided by MizEmerilLagasse

Categories Dessert

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 16

Ingredients

refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup plain nonfat yogurt (114 g)
3 tablespoons canola oil
1/2 cup unsweetened applesauce (136 g)
1/3 cup dark brown sugar, packed (73 g)
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour (313 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrot (110 g)
4 ounces unsweetened crushed pineapple in juice
1/4 cup dark raisin (36 g)

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.

Nutrition Facts : Calories 110.1, Fat 2.3, SaturatedFat 0.2, Cholesterol 0.1, Sodium 113, Carbohydrate 19.8, Fiber 0.8, Sugar 6.3, Protein 2.5

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