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Diabetic Carrot Cake

Diabetic Living Magazine
  • 70 minutes
  • Serves 14

INGREDIENTS

3 cups

Carrot

1

Carrot

1 cup

Egg product, refrigerated or frozen

1 1/2 cups

All-purpose flour

2 tsp

Baking powder

1/2 tsp

Baking soda

1/2 cup

Brown sugar, packed

1 1/2 cups

Dessert topping, frozen light whipped

2/3 cup

Flax-seed meal

1

Fluffy cream cheese frosting

1/2 cup

Granulated sugar

1/4 cup

Powdered sugar

1 tsp

Pumpkin pie spice

1/4 tsp

Salt

1/2 tsp

Vanilla

1/2 cup

Canola oil

1

Carrot cake

2 oz

Softed reduced-fat cream cheese