Diabetes-Friendly Recipes

Carrot Cake

Servings: 20
Prep time:
Cook time:
Total: 1 hour 5 minutes
Calories per serving: 103


  • cooking spray
  • 2 large egg whites, at room temperature
  • ½ cup plain non-fat yogurt
  • 3 tablespoons canola oil
  • ¾ cup unsweetened applesauce
  • 1/3 cup dark brown sugar, packed
  • 2 teaspooons vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup shredded carrots
  • 4 ounces unsweetened crushed pineapple with juice
  • ¼ cup dark raisins
  • ¼ cup sugar substitute


  1. Preheat the oven to 400°F. Position the top rack in the center of the oven. Lightly coat a 9-inch cake pan with cooking spray. Dust with flour and tap out excess.
  2. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, pineapple with juice, and vanilla.
  3. Into a bowl, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated.
  4. Stir in the carrots and raisins into the cake batter.
  5. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
  6. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool.
  8. When ready to serve, transfer cake to a serving platter.

Nutrition Information

Per serving (cake only):103 calories (20% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g dietary fiber, 123 mg sodium
Diabetic exchanges:1 1/2 carbohydrate (1 1/2 bread/starch)


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