Low Sugar Carrot Cake

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Portions:
20

Serving Size:
1 piece 2-1/4" x 2-1/2"

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 2 cups all-purpose white flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons cinnamon
  • 1-1/2 cups canola oil
  • 1 cup Splenda® Sugar Blend for Baking
  • 4 eggs
  • 3 cups carrots, shredded
  • 1/2 cup unsalted butter
  • 8 ounces cream cheese
  • 3/4 cup Splenda® No Calorie Sweetener, granulated
  • 1 teaspoon vanilla

Preparation

  1. Preheat oven to 350o F.
  2. Grease and lightly flour a 9" x 13" pan.
  3. Sift flour, salt, baking soda, baking powder and cinnamon together. Set aside. 
  4. Combine oil and Splenda® Sugar Blend for Baking. Add in one egg at a time, mixing after each egg is added. 
  5. Gradually add dry ingredients. Mix well. 
  6. Fold in shredded carrots. Pour into baking pan and bake for 55 to 60 minutes until a toothpick inserted in the middle comes out clean.
  7. To make icing, combine butter and cream cheese in a mixing bowl. Beat with a mixer until light and fluffy. 
  8. Gradually add Splenda® granulated sweetener while beating. Add vanilla and mix well. 
  9. Spread icing on cake after it cools well.

Helpful hints

  • For a lower fat version, replace 1/2-cup canola oil with 1/2-cup unsweetened applesauce; replace eggs with 1-cup low-cholesterol egg product; use reduced-calorie cream cheese. (250 calories, 18 grams fat per serving).
  • If desired, replace Splenda products with equal amounts of sugar.
  • Splenda is available in four forms:  Splenda® Sugar Blend for Baking (half Splenda®, half sugar), Splenda® Brown sugar Blend (half Splenda, half brown sugar),  Splenda® granulater sweetener and Splenda® tabletop sweetener. For best results use the two types specified in this recipe.   

Submitted by: Recipe provided by ²ÝÝ®ÊÓƵ patient, Thomas, and submitted by ²ÝÝ®ÊÓƵ dietitian Victoria from California.

Nutrients per serving

Calories 327

Protein 4 g

Carbohydrates 17 g

Fat 27 g

Cholesterol 68 mg

Sodium 157 mg

Potassium 99 mg

Phosphorus 76 mg

Calcium 48 mg

Fiber 1.2 g

Kidney and kidney diabetic food choices

  • 1 starch
  • 1/2 vegetable, low potassium
  • 5 fat

Carbohydrate choices

1

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