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Recipes: carrot cake with fluffy cream cheese frosting

This one has cream cheese frosting & carrot shavings
This one has cream cheese frosting & carrot shavings

People mistakenly believe that once diagnosed with diabetes they must give up all desserts. Not so, says the editors of Diabetic Living.

In fact, using this recipe for carrot cake with fluffy cream cheese frosting, you can splurge without toppling your mean plan; particularly if you use a sugar substitute.


  • 1 ½ cups flour
  • ⅔ cup flaxseed meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • 3 cups finely shredded carrots (about 6 medium carrots)
  • 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
  • ½ cup granulated sugar
  • ½ cup packed brown sugar*
  • ½ cup canola oil
  • 1 recipe Fluffy Cream Cheese Frosting (below)


  1. Preheat oven to 350°F.
  2. Grease and lightly flour two 8 x 1 ½ - or 9 x 1 ½ - inch round cake pans. Set aside.
  3. In a large bowl, stir together flour, flaxseed meal, baking powder, pumpkin pie spice, baking soda, and ¼ teaspoon salt; set aside.
  4. In another large bowl, combine carrots, eggs, sugars and oil.
  5. Add egg mixture all at once to flour mixture.
  6. Stir until combined. Divide batter between pans.
  7. Bake 25 – 30 minutes for 8-inch pans or 20 – 25 minutes for 9-inch pans or until a toothpick inserted near centers comes out clean.
  8. Cool cakes in pans on wire racks 10 minutes. Invert cakes onto racks. Cool completely.
  9. Place one cake layer on a platter.
  10. Bowl, bowl,
  11. Place the second cake layer on top of the frosting, spread with the remaining frosting.
  12. If desired, garnish with additional shredded carrot.

Makes 14 – 16 servings.

Sugar Substitutes: Choose Splenda Sugar Blend for Baking to substitute for the granulated sugar and Splenda Brown Sugar Blend to substitute for the brown sugar.

Fluffy Cream Cheese Frosting:

  1. Thaw 1 ½ cups frozen light whipped dessert topping.
  2. In a medium bowl, beat 2 ounces softened reduced-fat cream cheese with an electric mixer on medium to high speed until smooth.
  3. Beat in ½ teaspoon vanilla.
  4. Gradually add ¼ cup powdered sugar, beating until smooth.
  5. Fold about ½ cup of the thawed topping into the cream cheese mixture.
  6. Fold in remaining whipped topping.

Makes about 1 ¾ cups.

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