You don’t have to be a diabetic to enjoy these, my kids can vouch for that. However, if you need it, the nutritional information is available at the end. I found this recipe in a magazine called Diabetic Living run by Better Homes and Gardens. This whole diabetic thing is still very new to me, but I am determined to stay healthy, lose weight (lost 7.5 pounds so far!), and keep my diabetes in check. I knew that one thing that I would have trouble with giving up was sweets. Turns out I don’t actually have to give up anything, I just need to watch my portions and keep track of my carbs, proteins and fats. This is why the nutritional information, especially the diabetic counts, are so important on recipes.
I was immediately drawn to the photo in the magazine and knew I had to try it. I did search out the magazine online and found the recipe here
. This can also be made as a layer cake by using two 8 or 9 inch round pans. I was a little skeptical about how it would taste. Carrot cake can be good or really, really bad, and this recipe had flax seed meal. I’ve never used that before and it sounds so darn healthy, which of course is often associated with poor flavor. Nothing could be further from the truth. The cake is delicious and the cream cheese frosting is divine. These would be perfect for a party, however I think if I made these again, I would make them into triangles or squares and avoid the scrap cake all together.
Carrot Cake Towers
from Diabetic Living Magazine
SERVINGS: 14 to 16 servings
CARB GRAMS PER SERVING: 34
1-1/2 cups all-purpose flour
2/3 cup flax seed meal
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups finely* shredded carrot (about 6 medium) (3 large for me)
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1/2 cup granulated sugar or sugar substitute blend** equivalent to 1/2 cup granulated sugar
1/2 cup packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar
1/2 cup canola oil
1 recipe Fluffy Cream Cheese Frosting
Coarsely shredded carrot (optional)
Note: I used the regular sugar and the regular brown sugar.
Preheat oven to 350°F. Grease the bottom of a 15x10x1-inch baking pan; line bottom of pan with waxed paper. Grease and lightly flour the waxed paper and the sides of the pan. Set aside.
In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar, and oil.
Add egg mixture all at once to flour mixture. Stir until combined.
Spoon batter into prepared pan, spreading evenly.
Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack. Cool completely.
Transfer cake to a large cutting board. Using a 2-inch round cutter, make cutouts in the cake, leaving as little space as possible between cutouts.
You should get 28 to 32 cutouts. (I used a 2.25″ cutter as that’s all I had and didn’t get that many … obviously) :-P
For each serving, place one of the cake cutouts on a serving plate. Spread or pipe about 1 tablespoon Fluffy Cream Cheese Frosting atop the cake round. Top with a second cake round and about 1 tablespoon additional frosting. If desired, garnish with coarsely shredded carrot.
*Test Kitchen Tip: Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking.
**Sugar Substitutes: Choose Splenda® Sugar Blend for Baking to substitute for the granulated sugar and Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated and 1/2 cup brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 231 cal., 25 g carb., 186 mg sodium. Daily values: 3% calcium. Exchanges: 1.5 other carb. Carb choices: 1.5
***Test Kitchen Tip: If desired, save cake scraps and make parfaits by layering the cake with thawed frozen light whipped dessert topping.
Fluffy Cream Cheese Frosting:
In a medium bowl, beat 2 ounces softened reduced-fat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 1/4 cup powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping. Makes about 1-3/4 cups.
Nutrition Facts Per Serving:
Servings: 14 to 16 servings
Total Fat (g) 11
Saturated Fat (g) 2
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 2
Cholesterol (mg) 3
Sodium (mg) 188
Carbohydrate (g) 34
Total Sugar (g) 19
Fiber (g) 3
Protein (g) 5
Vitamin A (DV%) 0
Vitamin C (DV%) 3
Calcium (DV%) 4
Iron (DV%) 6
Other Carbohydrates (d.e.) 2
Fat (d.e.) 2