Diabetic-Friendly Carrot Cake

This delightful diabetic-friendly carrot cake blends the traditional flavors of moist carrots and spices with a touch of creativity by using natural sweeteners and whole ingredients. The cake is light, fluffy, and features a subtle hint of orange zest, making it a perfect dessert for those mindful of their sugar intake while still enjoying a sweet treat.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 cups finely grated carrots
• ½ cup unsweetened applesauce
• ½ cup erythritol or other sugar substitute
• ¼ cup vegetable oil or melted coconut oil
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine the grated carrots, applesauce, erythritol, oil, eggs, vanilla extract, and orange zest until well mixed.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the crushed pineapple and walnuts if using.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.