Diabetic Friendly Carrot Cake

Being diabetic and having convenience mixes is difficult, to say the least. I like having mixes ready to go. So I tinkered around with a recipe until it suited my needs.

This makes only one 8 inch layer, I prefer it that way so DH doesn't get carried away with it. I had toyed with the idea of using dehydrated carrots, but decided instead to go with strained carrot baby food. My recipe calls for Splenda and wheat flour. I know many have allergies and do not use this. And although the amount of canola oil sounds excessive for one cake, it makes 8 servings and the amount of oil per serving is an accepted serving size.


Dry Ingredients:

  • 1 cup Splenda, or equivalent
  • 1 cup wheat pastry flour
  • 2 Tbsp. powdered milk
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves

Wet Ingredients:

  • 5 oz. strained carrots baby food
  • 1/2 cup water
  • 1/2 cup oil
  • 2 eggs, or egg substitute
  • 1 tsp. vanilla


  • 4 oz. softened low-fat cream cheese
  • 1/2 cup Wheylow (powdered sugar for diabetics)
  • Ad
  • 1/2 tsp. vanilla
  • unsweetened coconut (optional)


Pack dry ingredients into a clean pint jar.

When ready to bake, spray an 8 inch cake pan with non stick spray, set aside. Preheat your oven to 350 degrees F.

Dump the dry ingredients in a medium size bowl. And the baby food, water, oil, eggs, and vanilla. Mix well. Pour into pan and bake for 30 to 33 minutes.

Remove from pan and allow to cool.

Mix up icing, and ice cake. Sprinkle unsweetened coconut on top, if desired.

Servings: 8
Prep Time: 5 Minutes
Cooking Time: 30 Minutes

By kerly87 from Fredericktown, MO


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