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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 50.5
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.4 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.1 g

View full nutritional breakdown of Carrot Cake from Diabetic-Recipes.com calories by ingredient
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Carrot Cake from Diabetic-Recipes.com

Submitted by: STUTTERBOX


Number of Servings: 24

Ingredients

    1 1/2 cups all purpose flour
    3/4 cup Splenda
    1/3 cup Powdered Dry milk---I used nondairy creamer
    1 1/2 teaspoon baking soda
    1 1/2 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground allspice
    1/8 teaspoon salt
    1/2 cup canola oil---I used I Can't Believe It's
    Not Butter Spray--1/2 cup measured
    3/4 cup liquid egg substitute
    1 large egg white--------
    (I used Food Lion Egg Mates --egg substitute one Cup total in place of egg substitute and 1 large egg white )

    1 1/2 cups finely grated Carrots
    1/4 cup chopped walnuts

    Recipe also adds: But I Did NOT use
    1/4 cup currants
    1 6 oz can unsweetened Crushed Pineapple

    Top with Sugar Free Cool Whip


Directions

1. Preheat oven to 350 degrees F 180 Celsius
Mark 4 on Gas Range

Coat a 10 Spring Form Pan with nonfat cooking spray

I used a Bunt Pan sprayed with Cooking spray and floured well

2. Sift the flour into a large bowl. Add the Splenda, dry milk, baking soda, baking powder, all spices and salt. Stir to mix well and blend flavors.

3. Mix in the oil ( ICBINB) and egg substitute using a low setting on your electric mixer. Fold in the carrots and walnuts. --Currants and Pineapple if using

4. Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean----30 Minutes

Cool in pan for a few minutes then remove outside band of Spring pan or flip out of Bunt pan onto a plate.

I figured this based on 24 servings == 50.3

Original recipe calls for 16 servings ==75.3 calories each

5. Top with Sugar Free Cool Whip

I used a sugar free Cream Cheese Frosting made with:
1 8 oz package 1/3 less fat Cream Cheese
1 8 oz bowl of Sugar Free Cool Whip
1/2 Cup Splenda
1 teaspoon Vanilla Flavoring

This Adds about 35 to 50 Calories per slice depending on how thick you layer the icing

Number of Servings: 24

Recipe submitted by SparkPeople user STUTTERBOX.





TAGS:  Desserts |

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