Super Moist Diabetic Spiced Carrot Cake
Indulge guilt-free with this Super Moist Diabetic Spiced Carrot Cake, a healthy twist on a classic dessert that's packed with flavor and perfect for those managing their sugar intake. Made with wholesome whole wheat flour, nutrient-rich grated carrots, and naturally sweetened with a sugar substitute like erythritol, this fluffy cake is infused with warm spices like cinnamon, nutmeg, and ginger for a comforting aroma and taste. Applesauce and Greek yogurt ensure every bite is irresistibly moist, while optional add-ins like walnuts and sugar-free raisins add delightful texture. Simple to prepare in just under an hour, this diabetic-friendly carrot cake is a satisfying treat that’s ideal for family gatherings, holiday celebrations, or an everyday snack. Serve it plain or enhance it with a creamy, low-sugar frosting for the ultimate healthy dessert experience!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 cups Grated carrots
- 0.5 cup Unsweetened applesauce
- 0.5 cup Plain Greek yogurt (non-fat or low-fat)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Granulated sugar substitute (e.g., erythritol or stevia-based)
- 0.5 cup Chopped walnuts (optional)
- 0.25 cup Raisins (optional, sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Alternatively, line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In another large bowl, combine the grated carrots, unsweetened applesauce, plain Greek yogurt, eggs, vanilla extract, and granulated sugar substitute. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is just combined. Be careful not to overmix.
If using, fold in the chopped walnuts and raisins for added texture and flavor.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, you can serve it plain or frost with a diabetic-friendly cream cheese frosting, if desired.
Slice into 12 equal portions and enjoy!
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 38.1 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 811 mg | 17% | |
*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.
