A diabetic carrot cake can be made with a sugar substitute.
When a person is diabetic, finding sugar free recipes that taste good can be a challenge. Many people adapt old family recipes into new sugar free versions of their favorites. This diabetic carrot cake with cheese topping recipe lets a diabetic enjoy cake without worrying about added sugar. The carrot cake stays moist and sweet, and the cream cheese topping is rich, sweet and creamy.
Instructions
1. Put the eggs, 1 1/2 cups cooking oil, 2 1/4 cups granulated sucralose sugar substitute, and 3 tsp. vanilla extract into a large bowl. Blend the ingredients using the hand mixer.
2. Pour in 3 cups of carrots and 1 1/2 cups of chopped pecans. Stir the carrots and pecans into the mixture with a mixing spoon.
3. Preheat the oven to 350 degrees. Place two 8-inch cake pans on a flat surface, and spray a thin coating of nonstick spray across the insides of the pans. Pour half of the cake mixture in each pan.
4. Slide the cake pans into the oven once it reaches 350 degrees. Cook about 30 minutes, or until a toothpick inserted into the cake comes out clean.
5. Cool the cakes for 15 minutes in the pan. Put one cake on a cake plate, and make the icing.
6. Place 4 cups of granulated sucralose sugar substitute and 4 tsp. of cornstarch into the food processor. Blend the ingredients for about a minute. Pour this powdered sugar replacement into a large bowl.
7. Put 1/2 cup of butter and 8 oz. of cream cheese into a large bowl. Blend the ingredients for one minute with a hand mixer.
8. Add 2 tsp. of vanilla extract, and blend it in with the hand mixer. Put 1 1/2 cups of pecans into the bowl, and stir it in with a spoon. Put a layer of the finished icing over the cake on the cake plate.
9. Place the second cake on top of the iced cake. Wiggle it around until it is centered on the lower level. Ice the top layer and sides of the cake, and serve.
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