Oh, my goodness, how I LOVE carrot cake!!! This one has no icing, and in my opinion, needs no icing, but you can buy canned sugar-free cream cheese icing if you think you'll need it.
I was given a carrot cake recipe by a friend who said it was fantastic, but since DH has pre-diabetes glucose levels, I've learned how to bake lower-carb, low to no sugar. So, with that said, this recipe is a re-do by me, tried and tested. DH says it's to die for! It's YUMMY and super moist! I prefer mine with raisins, which are not in the nutritional info here, so keep in mind that if you're diabetic, you might not want to use raisins due to their sugar content, or maybe just add a small handful to half of the cake for those who can eat them. Yes, I promise you'll want the other half all for yourself!
The applesauce keeps the cake super moist, and also replaces some of the fat that was in the original recipe.
You could also leave out the sugar completely and up the Stevia Powder to 1 TEASPOON, yes that's right, ONE TEASPOON, if preferred, which would also lower the sugars and carbs. I love re-making recipes to suit our sugar-free environment, and learning how to bake low carb was interesting. You might ask "Why the 1/4 cup of sugar". Believe it or not, just that little bit in the entire recipe gives the cake, or any other low carb baked goods texture. Even half that amount if you're feeling experimental, will produce an ok texture.
One level TEASPOON of Stevia Powder is equal to an entire CUP of sugar, yet Stevia, if you're not familiar with it, leaves no after taste like other sweeteners will do and it's all natural. I have more low carb, low-to-no sugar recipes and will post them from time to time if anyone is interested. My personal preference is NuNaturals brand Pure White Stevia Extract Powder with no additives, which I purchase online at
http://www.netrition.com/nunaturals_...ct_powder.html and no, I'm not affiliated with netrition.com, NuNaturals or Stevia in any way other than that it is my choice of sweetener.
BTW, the vital wheat gluten helps the cake to rise, since whole grain flours have little to no gluten.
Enjoy!
Carrot Cake
Copyright: Helen Sherburne
Serving Size : 12 Preparation Time: 0:30
2 large eggs
1/2 cup vegetable oil
1- 1/4 cups applesauce, unsweetened
3/4 tsp Stevia Powder
1/4 cup granulated sugar
2 tsp vanilla extract
1 cup whole wheat flour
1/2 cup oat flour
1/2 cup coconut flour
2 tsp vital wheat gluten
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped walnuts or pecans
1. Preheat oven to 350°.
2. Grease & flour (or spray with non-stick cooking spray) 9 X 13 pan and set aside.
3. Measure all dry ingredients into a large bowl and set aside.
4. In separate bowl, measure wet ingredients, except carrots, and beat
together.
5. Stir wet ingredients into dry ingredients.
6. Stir in Carrots.
7. Fold in nuts.
8. Pour batter into prepared pan.
9. Bake in preheated oven for 35 to 45 minutes or until a wooden pick
inserted into the center of the cake comes out clean.
10. Let cool in pan for about 10 minutes, then turn out onto a wire rack and
cool completely.
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 274
Calories From Fat: 145
Total Fat: 16.7g
Cholesterol: 35.3mg
Sodium: 326.3mg
Potassium: 218.8mg
Carbohydrates: 27.5g
Fiber: 3.5g
Sugar: 6.3g
Protein: 5.2g