Diabetic Carrot Cake
Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is important for good vision.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 200 gram Carrots
- 150 gram Whole wheat flour
- 50 gram Almond flour
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 2 unit Eggs
- 1 cup Unsweetened applesauce
- 2 tablespoon Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Walnuts
- 4 ounce Cream cheese
- 0.5 cup Powdered erythritol
- 1 teaspoon Lemon juice
- 1 teaspoon Lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, combine the carrots, whole wheat flour, almond flour, baking powder, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, applesauce, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing well.
- Fold in the walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, beat together the cream cheese, powdered erythritol, lemon juice, and lemon zest until smooth.
- Spread the cream cheese frosting over the cooled cake.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.