Diabetic Friendly Carrot Cake

Are you looking for a delicious and guilt-free treat for your sweet tooth? Look no further than this diabetic-friendly carrot cake recipe! Packed with flavor and wholesome ingredients, this cake is the perfect option for those with dietary restrictions or anyone looking to make healthier choices.

The Perfect Carrot Cake

This recipe starts with a moist and tender carrot cake base. Made with a combination of all-purpose flour and flaxseed meal, this cake is not only diabetic-friendly but also rich in fiber and nutrients. The addition of pumpkin pie spice gives it a warm and comforting flavor, while shredded carrots add natural sweetness and moisture.

Fluffy Cream Cheese Frosting

No carrot cake is complete without a creamy and indulgent frosting, and this recipe delivers just that. The fluffy cream cheese frosting is made with reduced-fat cream cheese, vanilla, powdered sugar, and light-whipped dessert topping. The result is a luscious and tangy frosting that perfectly complements the flavors of the carrot cake.

Whether you’re serving this carrot cake for a special occasion or enjoying it as a weekday treat, you can feel good about indulging in a slice. With its diabetic-friendly ingredients and irresistible taste, this carrot cake is sure to become a favorite in your household. So go ahead, satisfy your cravings without compromising your health!

Diabetic Friendly Carrot Cake Recipe

I make this every Easter! I just make a sheet cake because it’s less work. This recipe is a great way to enjoy a treat without going crazy overboard on calories like you would with a traditional carrot cake.


Carrot Cake:

  • 1 ½ cups all-purpose flour
  • ⅔ cup flax-seed meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 cups finely shredded carrot (about 6 medium carrots) (see Tip)
  • 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
  • ½ cup granulated sugar (see Tip)
  • ½ cup packed brown sugar (see Tip)
  • ½ cup canola oil
  • 1 Coarsely shredded carrot

Fluffy Cream Cheese Frosting:

  • 2 ounces softened reduced-fat cream cheese (Neufchâtel)
  • ½ teaspoon vanilla
  • ¼ cup powdered sugar
  • 1 ½ cups frozen light-whipped dessert topping


  1. Preheat oven to 350 degrees F. Grease and lightly flour two 8×1-1/2- or 9×1-1/2-inch round cake pans; line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.
  2. 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. Divide batter evenly among prepared pans, spreading evenly.
  3. Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
  4. In a medium bowl, beat reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add 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.
  5. Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot.

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