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Carrot Cake

Source of Recipe

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Carrot Cake

everydaydiabeticrecipes.com
Yields: 24 squares
Cooking Time: 25 min

Carrot cake is one of our favorite desserts, and this diabetes-friendly recipe won't disappoint! You'll love how moist and full of flavor our Carrot Cake is. It's an easy, homemade cake recipe you'll look forward to making all year long!

What You'll Need:
• 2 cups shredded carrots
• 4 ounces unsweetened crushed pineapple with juice
• 3/4 cup Splenda brown sugar blend
• 1 cup unsweetened applesauce
• 3 egg whites
• 2 teaspoons vanilla extract
• 2 cups white whole wheat flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 (16-ounce) container sugar-free white frosting

What To Do:
1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

2. In a large bowl, combine carrots, pineapple, brown sugar blend, applesauce, egg whites, and vanilla. Add remaining ingredients except frosting; mix well. Spread batter in baking dish.

3. Bake 25 to 30 minutes, or until wooden toothpick inserted in center comes out clean. Let cool, then spread frosting over cake and serve.

One square (1/24 of recipe) equals: Calories 119 (Calories from Fat 35); Total Fat 3.9g (Saturated Fat 1.0g, Trans Fat 1.3g); Protein 1.7g; Cholesterol 0.0mg; Sodium 143mg; Total Carbohydrates 22g; Dietary Fiber 3.3g; Sugars 2.0g 0 %