Diabetic Carrot Cake recipe

Diabetic Carrot cake Recipe

Do you have someone living with diabetes in your family as I do? My father has had both diabetes and high blood pressure for over 20 years now. My parents made 25 years in their marriage this year. Now we want to celebrate their silver jubilee anniversary and the right cake for my diabetic Dad is a good idea. Here is a diabetic carrot cake recipe for you to try.

What is Diabetes?

Diabetes is a long-lasting health condition that affects how your body converts food into energy. The body breaks down most of the food you eat into sugar and releases it into your bloodstream. When the level of blood sugar goes up, it signals the pancreas to release insulin to use the sugar to make energy.

A person with diabetes either doesn’t make enough insulin or can’t use the insulin in their bodies as well as it should. When the insulin is not enough too much blood sugar stays in your bloodstream.

Type 1 diabetes

Type 1 diabetes is believed to be caused by an autoimmune reaction leading one’s body to attack itself by mistake. This reaction stops your body from making insulin. The symptoms of type 1 diabetes often develop early in people, and it is usually diagnosed in children, teens, and young adults. People with type 1 diabetes need to take insulin every day to survive.

Type 2 diabetes

A person with type 2 diabetes has a body that does not use insulin well and can’t keep blood sugar at normal levels. It usually develops over the years and is usually diagnosed in adults one may not notice any symptoms, so it’s important to get your blood sugar tested if you’re at risk. Type 2 diabetes can be prevented or delayed with healthy lifestyle changes, such as: Losing weight, eating healthy food and Being active.

What should diabetic patients eat?

Diabetic patients should reduce on their intake of starchy foods, and cut out sugar, and fried foods. They should include these groups of food in their diet instead.


  • non-starchy: includes broccoli, carrots, greens, peppers, and tomatoes
    • starchy: includes potatoes, corn, and green peas

Fruits—include oranges, melon, berries, apples, bananas, and grapes

Grains—at least half of your grains for the day should be whole grains

  • includes wheat, rice, oats, cornmeal, barley, and quinoa
    • examples: bread, pasta, cereal, and tortillas


  • lean meat
    • chicken or turkey without the skin
    • fish
    • eggs
    • nuts and peanuts
    • dried beans and certain peas, such as chickpeas and split peas
    • meat substitutes, such as tofu

Dairy—nonfat or low fat

  • milk 
    • yoghurt
    • cheese

Next is a step-by-step process of making a diabetic carrot cake, you can make adjustments to this recipe and substitute it with much more healthy options that work for you.

Ingredients for making diabetic carrot cake

  • 1 ½ cups all-purpose flour
  • ⅔ cup flax-seed meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 cups finely shredded carrots (about 6 medium carrots)
  • 4 eggs, lightly beaten
  • 1 tsp Stevia
  • 1 coarsely shredded carrot

Fluffy cream cheese frosting

  • 2 ounces softened reduced-fat cream cheese
  • ½  teaspoon of vanilla
  • A pinch of powdered sugar
  • 1½ cups of frozen light whipped dessert topping

How to make the diabetes Carrot cake step by step

Here is how to make the diabetics carrot cake step by step however you may   alter a step if you can do it another way that you may prefer

Step 1

Preheat oven to 350 degrees F. Grease and lightly flour two 8×1-1/2- or 9×1-1/2-inch round cake pans; line the bottom of the 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.

Step 2

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, stevia and oil. Add the egg mixture all at once to the flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.

Step 3

Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near the centres of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely

Step 4

Using a medium bowl, beat the reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Add a pinch of stevia powder, 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 it. Fold in the remaining whipped topping.

Step 5

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 it with the remaining frosting. If desired, garnish with coarsely shredded carrot.

Using  stevia as a sugar substitute in the diabetic carrot cake recipe

You can Substitute 1 cup of sugar for 18 to 24 stevia sweetener packets, 1/3 to 1/2 teaspoon of undiluted stevia powder or 1 teaspoon of a liquid stevia extract.

How to make up the necessary cake volume when you use stevia

Sugar plays a role in the physical structure of your baked goods, so you’ll need to replace the lost bulk of the sugar. For each 1 cup of sugar substituted, use 1/3 cup of a bulking agent. Potential healthy bulking agents include egg whites, apple sauce, fruit puree or yoghurt. Fruit juice or water may also be used in some cases.

If one of these bulking agents is already being used — such as a banana in a banana nut cake — simply increase the amount of that ingredient in the recipe. The batter should flow smoothly and be neither too liquid nor too chunky.

Sugar helps make cakes lighter, so your finished cake will be denser and potentially doughy. You can counter this by adding a bit more baking powder than the recipe calls for.

How to use stevia in fluffy cream cheese diabetic carrot cake frosting

Follow the same guidelines above to replace the sugar in the icing you will apply to your finished cake. However, some icings rely almost entirely on sugar and will not be viable when stevia is substituted. It’s often more practical to serve your cake with a low-calorie, low-fat whipped topping instead, or to make a healthful sauce of fruit sweetened with stevia.

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