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Super-Moist Diabetic Spiced Carrot Cake

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“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. Here's a link to the original: http://www.seniormag.com/cookbook/deserts/carrotcake.htm”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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