Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Biography

Source(google.com.pk)
Preheat oven to 350 degrees 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.
 **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.
 **Sugar Substitutes: 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:
* Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking.
 If desired, save cake scraps and make parfaits by layering the cake with thawed frozen light whipped dessert topping.
2 ounces softened reduced-fat cream cheese (Neufchatel)
1/2 teaspoon vanilla
1/4 cup powdered sugar
1 1/2 cups frozen light whipped dessert topping
Directions

 In a medium bowl, beat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 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.
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)
 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
Directions

 Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans; line bottom of pans with waxed paper. Grease and lightly flour the waxed paper and the sides of the pans. 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. Divide batter evenly among prepared pans, spreading evenly.
 Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
 Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot. Makes 14 to 16 servings
 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.
**Sugar Substitutes: 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
Fluffy Cream Cheese Frosting

Ingredients
2 ounces softened reduced-fat cream cheese (Neufchatel)
1/2 teaspoon vanilla
1/4 cup powdered sugar
1 1/2 cups frozen light whipped dessert topping
Directions
 In a medium bowl, beat reduced-fat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add 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.
My Father is Diabetic so for Sunday Dinners, Holidays and his Birthday (which was today) I wanted to make him some of his favorite foods and a nice dessert that is sugar free.
This year I wanted to make him a cake. Not sure where to begin I sat at the computer. I saw a recipe for Sugar Free carrot cake. Perfect I thought. the recipe is by a girl ” Hey Hey Holly” on YouTube.  I adapted my recipe from hers, basically I completely kinda changed the whole thing so I will now call it mine.

Because I didn’t want to use so much sugar substitute and 6 egg whites seemed like I would use to many of my eggs. Plus I like full flavor so why not just use the whole egg.  So for all you wanting to adapt recipes from egg whites to whole just use 1 whole for every 2 whites in recipe.  Plus I used sugar free pudding to help with the moistness.
It came out AWESOME!!! I was very happy and so was my father. You would never know it was not the real sugar in it. Plus I used  mostly Stevia instead of gross Splenda. I love the use of Stevia cause it is naturally derived and better for you.
I use extra leavening due to the fact that sugar substitute does not give proper structure to cakes, this with the help of trying out Stevia in my recipe did the trick.
 In a separate bowl sift together all 6 first dry ingredients;  flour, bs, bp, cinnamon, nutmeg & salt
 In  standing mixer med speed cream together eggs with sugars and pudding (1/2 package of pudding)

. into the egg mix then add applesauce.
 with mixer on a lower speed add flour 1 cup alternating with 1/4 cup of milk Milk will be 4 turns of -1/4 c Flour will be 3 turns of  -1 cup
alternating wet and dry ingredients will make for a moister better cake

 fold in pecans and if you like raisins
. pour into prepared bundt pan 3/4 way up filled (I used Bakers Secret spray heavily sprayed into bundt)
Batter will be a thick batter and you will have a little left over unless you have a BIG Bundt pan :)
Cook at 350 degrees for 35 - 50 Minutes

at about 25 minutes I checked for doneness with a  wood skewer and it was not done but nicely browning, I covered with foil for the rest of the cooking process, checking doneness with wood skewer til nothing stuck
Removed from pan and lightly covered with a foil tent to cool for ten Min before I took foil off to cool completely.
1. In standing mixer add remaining 1/2 package of pudding with 8 oz cream cheese (I used room temp whipped cream cheese) and 2 TBL Stevia.
. When mixed add in 1 tub sugar free cool whip, then beat with mixer.
Spoon frosting into a plastic baggie and cut off tip on one edge of bottom of baggie to make a piping bag.
. Decorate cooled cake with bag (this is fun part- kiddos enjoyed this)
. Enjoy, cover cake with plastic wrap and keep in fridge.
Jump up and down if you’d like a single-serving carrot cake that takes less than 5 minutes to make and is so healthy you can eat the entire recipe in one sitting.
Yes, you really can.Oh, um, and you can stop jumping up and down now.
People at work will start to think you’re crazy…
1/4 cup spelt flour (or white flour, or Arrowhead Mills gf)
1/2 tsp cinnamon
1/8 tsp pumpkin pie spice optional
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 tsp ener-g OR 2 tsp flaxmeal (If you must, you can omit completely. It just won’t rise as well.)
1.5 tablespoons xylitol or brown sugar (coconut or white sugar will also work)
1 packet NuNaturals stevia OR 1 more tbsp sugar
1/3 cup canned carrots, drained (or steamed carrots, peeled) (for a variation, sub with 1/4c pureed pumpkin) (60g)
1 tablespoon milk of choice
1 tablespoon oil or more milk of choice
1/4 tsp pure vanilla extract
In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet and stir.  Pour into greased ramekins, a little dish, or a mug. (I used two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out. Serves 1-2.

Carrot cake is nothing without frosting! Alternatively, you can use vanilla frosting, peanut butter, or whatever your carrot-loving heart desires. (It should be no surprise to you that my own carrot-loving heart often desires coconut butter.) Slice the cake–or cakes–in half and then slather on that frosting!
If you are like me, then you will love this dense and flavorful, low fat, and refined sugar-free carrot cake. This is on my top 10 list of favorite dessert recipes that I have created to date.

I love to take a slice of the leftover cake (when unfrosted) and heat it up in the toaster oven to enjoy with a cup of herbal—or my preference—organic breakfast tea.
This delicious carrot cake recipe is also quite low in fat, yet remains very moist. If embrace a vegan lifestyle you can replace the small amount of butter with coconut oil instead, and for the eggs, use Ener-G Egg Replacer.

If you are diabetic, you can easily reduce the amount of natural sweeteners, and substitute the proper amount of NuNaturals (my favorite brand) stevia. When I make carrot cake for those seeking very low glycemic desserts, I will still add a small amount of maple syrup to enhance the flavor, while the stevia and non sweetened pineapple, apple sauce, and cinnamon contributes to the sweetness.

I have always disliked sugary cream cheese frosting made with refined powdered white sugar.  And for those who want to refrain from eating cream cheese, I’ve included a recipe for yummy orange tofu icing. This frosting is very tasty and really complements the carrot cake.
One Sunday, we went on a beautiful hike with some friends in the Kokee State park in the Waimea Canyon on the island of Kauai. We were celebrating a special birthday with a group of people, including one of our dear friends who has some diet restrictions. I packed in enough carrot cake cupcakes that I made from this recipe to go around and added a touch of passion fruit to the icing. Not only was the setting beautiful, but the carrot cake was a perfect complement to an otherwise already beautiful day.
Place in a 9 x 12 lightly oiled (coconut oil works well)  baking pan. Bake in a 350 degree preheated oven for around 35 minutes. It’s finished baking when you insert a toothpick and it comes out clean.
You can use any cream cheese frosting recipe you like, but for those who are seeking a refined sugar-free or dairy-free option, this recipe is a wonderful alternative. Or you can blend an organic low fat cream cheese with either maple syrup, stevia powder, or a combination with a little vanilla and a touch of orange extract.

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Diabetic Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu