Carrot Cake


Carrot Cake

EDR Carrot Cake
24 squares
1 (2-inch) piece
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.

Nutritional InformationShow More

Servings Per Recipe: 24

  • Amount Per Serving % Daily Value *
  • Calories 119
  • Calories from Fat 35
  • Total Fat 3.9g 6 %
  • Saturated Fat 1.0g 5 %
  • Trans Fat 1.3g 0 %
  • Protein 1.7g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 143mg 6 %
  • Total Carbohydrates 22g 7 %
  • Dietary Fiber 3.3g 13 %
  • Sugars 2.0g 0 %

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I have used Splenda all the time, but I have never seen Splenda in brown sugar can you tell me where I can find it? In addition, if I am unable to find can I substitute regular Splenda for the brown sugar and to your knowledge will it change the flavor?


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