Diabetic Carrot Cake

READY IN: 1hr 15mins
Recipe by MizEmerilLagasse

This is a great recipe that I came up with for my Aunt who just found out the she was a diabetic. She was very sad when she found out about it, so I made her this cake to try and cheer her up. It worked. :)

Top Review by The Real Cake Baker

I made this for a customer and it looked o.k. I followed the recipe exactly. I was told that the cake is gummy in the middle. So my search continues. O.k. now I have gone to see the cake for myself and it was not gummy, but my customer did not like it.

Ingredients Nutrition


  1. Preheat the oven to 400°F (200°C, Gas Mark 6).
  2. Position the top rack in the center of the oven.
  3. Lightly coat a 9 inch (22. 5 cm) bundt pan with cooking spray.
  4. Dust with flour and tap out excess.
  5. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
  6. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
  7. Gradually add to egg-applesauce mixture, stirring until incorporated.
  8. Stir in the carrots.
  9. Drain and reserve the juice from the pineapple.
  10. Stir the drained pineapple and raisins into the cake batter.
  11. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
  12. Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
  13. Cool in the pan on a rack for 10 minutes.
  14. Slide a thin knife around the edges and center of the cake to loosen it from the pan.
  15. Invert onto a rack to cool.
  16. When ready to serve, transfer cake to a serving platter.

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