Diabetic Dessert Recipes

Diabetic Dessert Recipes to take out 2: Carrot cake

This is the second in a series of diabetic dessert recipes you can take with you for lunch or on a picnic. You may prefer to use the frosting as a filling, so that it doesn’t all get left on the wrapping.

Carrot cake

¼ cup chopped walnuts
1 1/3 cups all-purpose flour
½ cup granulated sugar
1½ tsp baking powder
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp salt
¼ cup canola oil
1/3 cup low-fat (1%) buttermilk
2 eggs
1 tsp vanilla extract
3 medium carrots, grated (1½ cups)
½ cup crushed pineapple, well drained
Topping:
1 cup powdered (icing) sugar, sifted
¼ cup neuchatel cheese, softened
¼ cup fat-free cream cheese

Preheat oven to 375ºF (180ºC). Spray a 9-inch (23cm) angel food pan with nonstick cooking spray.

In a shallow microwavable dish, spread walnuts in a single layer and microwave on high, stirring every 30 seconds, until lightly toasted and fragrant, about 2 minutes. Set aside.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the oil, buttermilk, eggs, and vanilla; beat until smooth. Stir in the reserved nuts, the carrots, and the pineapple. Spread evenly in the prepared pan and bake until a knife inserted into the center comes out clean, about 35-40 minutes. Cool completely before frosting.

In a medium bowl, stir together the powdered sugar and neuchatel cheese until smooth. Gently stir in the cream cheese until just blended (do not stir excessively or the frosting will thin). Spread on cake or cut cake in half horizontally and use as a filling. Refrigerate until chilled, at least 2 hours.

Exchanges per serving (one twelfth of cake): 2 Carbohydrate, 1½ Fat.

Nutrition Facts: Calories 218; Calories from fat 74; Fat 8g; Saturated fat 1g; Cholesterol 39mg; Sodium 283mg; Dietary fiber 1g; Sugars 20g; Protein 4g.

Source: http://bestdiabeticrecipes.com/