Diabetic Carrot Cake Recipe
This Diabetic Carrot Cake recipe offers a healthier twist on the classic dessert, using whole wheat flour, grated carrots, and sugar substitutes like stevia or erythritol. Flavored with cinnamon and vanilla, it’s moist and satisfying without spiking blood sugar. Often topped with a light cream cheese frosting, it’s perfect for those managing diabetes while enjoying a sweet treat.
Equipment
- Mixing bowls (one large, one medium)
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- 8-inch baking pan
- Grater (for carrots)
- Cooling rack
Ingredients
For the Cake:
- 1 ½ cups whole wheat flour or almond flour for gluten-free option
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- ½ cup xylitol or erythritol, monk fruit, or stevia blend
- ⅓ cup olive oil or light vegetable oil
- ⅓ cup unsweetened applesauce
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- ½ cup crushed pineapple drained (no sugar added)
- ¼ cup chopped walnuts optional
- ¼ cup raisins optional, and can be omitted for lower sugar
For the Frosting:
- ¾ cup ricotta cheese or light cream cheese
- 1 –2 tbsp xylitol or other sugar substitute to taste
- ½ tsp vanilla extract
- 1 –2 tbsp Greek yogurt for texture, optional
Instructions
- Set your oven to 350°F (175°C). Grease and flour an 8-inch round or square pan, or line it with parchment paper so the cake doesn’t stick.
- In a medium bowl, sift together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This will make sure the dry ingredients are evenly mixed and lump-free.
- In a larger bowl, whisk the eggs with the xylitol until they look light and slightly frothy. Add in the oil, applesauce, and vanilla extract, then whisk again until everything blends into a smooth mixture.
- Slowly add the dry mixture into the wet mixture, stirring gently until fully combined. Don’t overmix just stir until no dry streaks remain.
- Fold in the grated carrots, crushed pineapple, and, if you’re using them, the walnuts and raisins. This will add texture and moisture to the cake.
- Pour the batter into your prepared pan and smooth the top. Place it in the oven and bake for about 30–35 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before you frost it.
- For the frosting, beat together ricotta cheese, vanilla, and a sugar substitute until creamy and smooth. If you like a lighter or slightly tangy frosting, stir in a little Greek yogurt.
- Spread the frosting evenly over the cooled cake, then top with a sprinkle of chopped nuts if you want a finishing touch. Slice and enjoy!
Notes
Notes: Always check with a healthcare provider before introducing new recipes to a diabetic diet. Adjust the level of sweetener based on taste and the brand used. Almond flour gives a more moist, slightly denser texture than whole wheat flour, and it’s lower in carbs. The raisins and pineapple add natural sugars; omit them for stricter low-carb needs.
Nutrition Facts Of Diabetic Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 210 |
| Carbohydrates | 18g |
| Fiber | 3g |
| Sugar | 5g |
| Protein | 6g |
| Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 55mg |
| Sodium | 180mg |
