Carrot Cake
- YIELDS
- 24 squares
- SERVING SIZE
- 1 (2-inch) piece
- COOK 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 cup shredded carrots
- 4 ounce unsweetened crushed pineapple with juice
- 3/4 cup Splenda brown sugar blend
- 1 cup unsweetened applesauce
- 3 egg whites
- 2 teaspoon vanilla extract
- 2 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 (16-ounce) container sugar-free white frosting
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- 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.
- Bake 25 to 30 minutes, or until wooden toothpick inserted in center comes out clean. Let cool, then spread frosting over cake and serve.