Splendid Diabetic Carrot Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is my doctored-up version of my Grandma Joyce's incredible carrot cake, and it is delicious! I've been low-sugar/sugar-free for several months now and really wanted this cake, so I reduced the oil, substituted Splenda for sugar, and used whole wheat flour. The icing option is high-fat but really tastes great, even with Splenda in it (and I haaate Splenda's aftertaste!). I don't recommend making substitutions for this recipe, as the nuts and pineapple are crucial for the flavor and texture of this cake. Enjoy! Ingredients:
2 cups whole wheat flour |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons cinnamon |
1/4 teaspoon nutmeg (optional) |
1/4 teaspoon cardamom (optional) |
3/4 cup canola oil |
1 cup unsweetened applesauce |
1 1/3 cups splenda artificial sweetener |
4 eggs |
2 cups carrots, chopped into small pieces and fit into measuring cup to 2 cup line |
1 tablespoon vanilla |
1 small can crushed pineapple in juice |
1 1/2 cups chopped pecans (or walnuts) |
Directions:
1. Heat oven to 350 degrees F.
2. Sift together dry ingredients.
3. Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.
4. Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.
5. Pour this mixture into dry ingredients; mix well.
6. Then add crushed pineapple (entire 8 oz can) and roasted nuts.
7. Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.
8. Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.
9. *Optional Icing (makes a small amount so you may want to double it):.
10. 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!
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