Diabetic Carrot Cake Food

DIABETIC CARROT CAKE

Steps:

• 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.

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.

SUGAR-FREE CARROT CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
• In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
• In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
• Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.

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.

DIABETIC CARROT CAKE

Steps:

• In a large bowl, combine flour, baking soda, cinnamon, ginger and salt. In another bowl beat eggs, mayonnaise.
• Gradually beat in flour mixture.
• Stir in remaining ingredients.
• Pour into a grease, floured 8 inch square cake pan.
• Bake 30 to 35 minutes. 350°F.
• Cool 10 minutes.
• Remove from Pan.
• Cool completely.
• Prepare topping by beating whipped cream til thick. Add vanilla and sweetener. Spread over cake.

DIABETIC CARROT CAKE

Steps:

• Beat eggs and add oil. Sift together dry ingredients. Add to egg & oil mixture. Add vanilla & juice. Stir in carrots, raisins & 1/2 cup nuts.
• Pour batter into greased cake pan and sprinkle 1/2 cup nuts on top.
• Bake in preheated oven for 325 degrees for 40 to 45 minutes.

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!