DIABETIC CARROT CAKE

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Diabetic Carrot Cake image

This is a great recipe that I came up with for my Aunt who just found out the she was a diabetic. She was very sad when she found out about it, so I made her this cake to try and cheer her up. It worked. :)

Provided by MizEmerilLagasse

Categories     Dessert

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 16

refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup plain nonfat yogurt (114 g)
3 tablespoons canola oil
1/2 cup unsweetened applesauce (136 g)
1/3 cup dark brown sugar, packed (73 g)
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour (313 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrot (110 g)
4 ounces unsweetened crushed pineapple in juice
1/4 cup dark raisin (36 g)

Steps:

  • Preheat the oven to 400°F (200°C, Gas Mark 6).
  • Position the top rack in the center of the oven.
  • Lightly coat a 9 inch (22. 5 cm) bundt pan with cooking spray.
  • Dust with flour and tap out excess.
  • In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
  • On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
  • Gradually add to egg-applesauce mixture, stirring until incorporated.
  • Stir in the carrots.
  • Drain and reserve the juice from the pineapple.
  • Stir the drained pineapple and raisins into the cake batter.
  • Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
  • Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
  • Cool in the pan on a rack for 10 minutes.
  • Slide a thin knife around the edges and center of the cake to loosen it from the pan.
  • Invert onto a rack to cool.
  • When ready to serve, transfer cake to a serving platter.

Nutrition Facts : Calories 110.1, Fat 2.3, SaturatedFat 0.2, Cholesterol 0.1, Sodium 113, Carbohydrate 19.8, Fiber 0.8, Sugar 6.3, Protein 2.5

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