Diabetic Carrot Cake
Elevate your dessert game with this wholesome and guilt-free Diabetic Carrot Cake, a perfect treat for those looking to enjoy sweetness without spiking their blood sugar. Made with nutrient-rich almond flour and naturally sweetened using granulated erythritol, this moist and flavorful cake delivers a healthy twist on the classic dessert. The aromatic blend of cinnamon and nutmeg pairs beautifully with the freshness of grated carrots, while optional chopped walnuts and unsweetened shredded coconut add a satisfying crunch. Topped with sugar-free cream cheese frosting or a light dusting of erythritol, this low-carb carrot cake is both indulgent and diabetic-friendly. Ready in under an hour, it's perfect for birthdays, gatherings, or a delightful everyday snack.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoons Baking soda
- 0.25 teaspoons Salt
- 4 large Eggs
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.5 cups Granulated erythritol or other sugar substitute
- 2 cups Grated carrots
- 0.5 cups Chopped walnuts (optional)
- 0.25 cups Unsweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together almond flour, ground cinnamon, ground nutmeg, baking soda, and salt until well combined.
In a separate bowl, lightly beat the eggs. Add in the unsweetened applesauce, vanilla extract, and granulated erythritol. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the grated carrots, chopped walnuts (if using), and shredded coconut. Mix until evenly distributed.
Transfer the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan before removing it.
Optionally, top with a sugar-free cream cheese frosting or dust with additional erythritol before serving.
Slice into 12 equal portions and enjoy your diabetic-friendly carrot cake!
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 34.2 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 706 mg | 54% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
