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Carrot Cake Towers: Diabetic Friendly

Author by on Updated on

5 from 23 votes
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A close up photo of three carrot cake towers topped with fluffy cream cheese frosting.

A close up photo of three carrot cake towers topped with fluffy cream cheese frosting.

 

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.

A photo of a large bowl of flour, flax seed meal, baking powder, pumpkin pie spice, baking soda, and salt.

In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar, and oil.

A photo of oil being added to a bowl of finely shredded carrot, eggs, granulated sugar and brown sugar.

Add egg mixture all at once to flour mixture. Stir until combined.

A photo of the egg mixture being added to the flour mixture.

Spoon batter into prepared pan, spreading evenly.
A photo of a pan of carrot cake tower batter.
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.
A photo of parchment paper being pulled off of a sheet of baked carrot cake.
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.

A close up photo of circles being cut out of the carrot cake sheet with a 2-in round cutter.

 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

A pan of carrot cake cutouts.

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.
A close up photo of three carrot cake towers topped with fluffy cream cheese frosting.
*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
Calories 254
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
Diabetic Exchanges
Other Carbohydrates (d.e.) 2
Fat (d.e.) 2

A close up photo of three carrot cake towers topped with fluffy cream cheese frosting.
A close up photo of three carrot cake towers topped with fluffy cream cheese frosting.

Carrot Cake Towers: Diabetic Friendly

5 from 23 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It
Course: Desserts
Cuisine: American
Servings: 16
Calories: 208
Author: Amanda Davis

Ingredients

  • 1 ½ cups all-purpose flour
  • â…” cup flax seed meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ 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
  • ½ cup granulated sugar or sugar substitute blend** equivalent to 1/2 cup granulated sugar
  • ½ cup packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar
  • ½ cup canola oil
  • 1 recipe Fluffy Cream Cheese Frosting
  • Coarsely shredded carrot optional

Instructions

  • 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.
  • 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.

Nutrition

Serving: 1tower | Calories: 208cal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 194mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4132IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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Amanda Davis

President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Comments

  1. Elizabeth Blount says

    What are the asterisks for after the sugar substitutes? I am looking at this on my phone and maybe the ads are covering the explanation.

    Reply

  5. BJS says

    We LOVE this carrot cake recipe – make it all the time! We substitute regular flour with Almond flour and for the frosting we use the vanilla, cream cheese and 1/2 a container of sugar free frosting (you can actually find that in the store!)

    YUM…YUM…

    Reply

  7. Lauren says

    It is so hard to find good Diabetic Dessert Recipes. I work with Better Recipes so I am always trying to find recipes that can fit a variety of different medical conditions. These look great and I can't wait to make them for my grandmother. I love finding desserts that she can enjoy with the rest of the family.

    Reply
5 from 23 votes (21 ratings without comment)

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