Diabetic-Friendly Easter Carrot Cake
Low-carb version of a carrot cake, perfect for celebrating Easter without spiking your sugar.
Ingredients
For the Cake:
- 2 cups almond flour or a mix of almond flour and coconut flour
- ½ cup oat flour or additional almond flour for lower carbs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt optional
- 3 large eggs
- ½ cup unsweetened applesauce or mashed banana for natural sweetness
- ¼ cup melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts or pecans optional, for texture
- ¼ cup unsweetened shredded coconut optional, for added flavor
For the Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 tsp vanilla extract
- 1-2 tbsp unsweetened almond milk if needed, to adjust consistency
For Garnish
- Chopped walnuts or pecans
- A sprinkle of cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt (if using).
- In a separate bowl, beat the eggs, then mix in the unsweetened applesauce, sugar-free maple syrup (or sweetener), melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the grated carrots, chopped nuts (if using), and shredded coconut (if using).
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the sugar-free powdered sweetener and vanilla extract, and beat until well combined. If the frosting is too thick, add a splash of unsweetened almond milk to reach your desired consistency.
- Once the cake is completely cool, spread the frosting evenly over the top. Garnish with chopped nuts and a sprinkle of cinnamon.
- Slice and serve at room temperature. Store any leftovers in the refrigerator for up to 5 days.
Notes
Tips for Keeping It Diabetic-Friendly:
- Use sugar-free maple syrup or a natural sweetener like monk fruit or stevia to keep the carb count low.
- Opt for almond flour or a low-carb flour blend to reduce carbs and add healthy fats.
- Include grated carrots for natural sweetness and moisture without added sugars.
- Use a sugar-free frosting to keep the dessert balanced and blood-sugar-friendly.
- Pineapple Carrot Cake: Add 1/2 cup of crushed unsweetened pineapple (drained) to the batter for extra moisture and flavor.
- Raisin Carrot Cake: Stir in 1/4 cup of unsweetened raisins (soaked in warm water to plump them up) for a touch of natural sweetness.
- Spiced Carrot Cake: Add a pinch of cloves or allspice for a more complex spice profile.