Splendid Diabetic Carrot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees F.
  • Sift together dry ingredients.
  • Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.
  • Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.
  • Pour this mixture into dry ingredients; mix well.
  • Then add crushed pineapple (entire 8 oz can) and roasted nuts.
  • Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.
  • Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.
  • *Optional Icing (makes a small amount so you may want to double it):.
  • Beat together 4 oz cream cheese and 2 Tbs. unsalted butter. Meanwhile, in a blender or food processor, combine 1 1/2 cups splenda with 2 Tbs. cornstarch. Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture. Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla. Ice your cake and Enjoy!
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