Carrot Cake Towers: Diabetic Friendly

If you have roughly 45 minutes to spend in the kitchen, Carrot Cake Towers: Diabetic Friendly might be an awesome dairy free and lacto ovo vegetarian recipe to try. For 30 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 211 calories, 4g of protein, and 11g of fat each. It works well as a very reasonably priced hor d'oeuvre for Easter. 396 people were glad they tried this recipe. A mixture of granulated sugar, baking soda, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Amandas Cooking. Overall, this recipe earns a good spoonacular score of 52%. If you like this recipe, take a look at these similar recipes: Diabetic Carrot Cake, 25 Diabetic-Friendly Holiday, and Cranberry-Orange Muffins ( Diabetic Friendly).

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. 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. (I used a 2.25 cutter as thats all I had and didnt get that many obviously) :-PFor 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.*Test Kitchen Tip: 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.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***Test Kitchen Tip: If desired, save cake scraps and make parfaits by layering the cake with thawed frozen light whipped dessert topping.Fluffy Cream Cheese Frosting: In a medium bowl, beat 2 ounces softened reduced-fat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 1/4 cup 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.Nutrition Facts Per Serving:Servings: 14 to 16 servingsCalories 254Total Fat (g) 11Saturated Fat (g) 2Monounsaturated Fat (g) 5Polyunsaturated Fat (g) 2Cholesterol (mg) 3Sodium (mg) 188Carbohydrate (g) 34Total Sugar (g) 19Fiber (g) 3Protein (g) 5Vitamin A (DV%) 0Vitamin C (DV%) 3Calcium (DV%) 4Iron (DV%) 6Diabetic ExchangesOther Carbohydrates (d.e.) 2Fat (d.e.) 2NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amandas Cookin and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.htmlAboutLatest PostsFollow alongAmanda FormaroPresident at Amanda's Creative Studio, Inc.Amanda Formaro is the crafty, entrepreneurial mother of four children. She loves to bake, cook, make kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!Follow alongLatest posts by Amanda Formaro (see all)Salisbury Steaks - August 23, 201642 Delicious Blackberry Recipes - August 22, 2016Pink Lemonade Cake - June 24, 2016

 

Step by step:

1. Preheat oven to 350F. 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.

2. Add egg mixture all at once to flour mixture. Stir until combined.Spoon batter into prepared pan, spreading evenly.

3. 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.

4. 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. (I used a 2.25 cutter as thats all I had and didnt get that many obviously) :-PFor each serving, place one of the cake cutouts on a serving plate.

5. 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.*Test Kitchen Tip: 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.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***Test Kitchen Tip: If desired, save cake scraps and make parfaits by layering the cake with thawed frozen light whipped dessert topping.Fluffy Cream Cheese Frosting: In a medium bowl, beat 2 ounces softened reduced-fat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 1/4 cup 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.Nutrition Facts Per Serving:Servings: 14 to 16 servings

6. Calories 254Total Fat (g) 11Saturated Fat (g) 2Monounsaturated Fat (g) 5Polyunsaturated Fat (g) 2Cholesterol (mg) 3Sodium (mg) 188Carbohydrate (g) 34Total Sugar (g) 19Fiber (g) 3Protein (g) 5Vitamin A (DV%) 0Vitamin C (DV%) 3Calcium (DV%) 4Iron (DV%) 6Diabetic Exchanges

7. Other Carbohydrates (d.e.) 2Fat (d.e.) 2NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amandas Cookin and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html

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12. Crafts.com. You can find her on social media by using the buttons to the left!Follow along

13. Latest posts by Amanda Formaro (see all)Salisbury Steaks - August 23, 201642 Delicious Blackberry Recipes - August 22, 2016Pink Lemonade Cake - June 24, 2016

Nutrition Information:

covered percent of daily need