These carrot cakes make a great lunch box treat or snack for diabetics. The only "sugar" is a light dusting of powdered sugar, which could be left off. If you choose to make them "non-diabetic", frost with cream cheese icing.
- 2 cups self-rising flour
- 1 egg
- 1 teaspoon cinnamon
- 3⁄4 cup sour cream
- 1⁄4 cup Splenda brown sugar blend (see note at bottom)
- 1⁄2 cup butter, melted
- 3⁄4 cup pureed carrot (I use canned)
- 1⁄3 cup unsweetened crushed canned pineapple, drained
- 1 teaspoon vanilla
- 1⁄2 cup walnuts, chopped
- 1⁄2 cup unsweetened dried shredded coconut
- NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
- Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
- Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
- Add the dry ingredients and stir just until blended.
- Fold in the nuts and coconut.
- Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack.