It was my Husband Jeff’s birthday on Sunday and being that he is a diabetic (controlled but still diabetic) I wanted to make him a cake that he could eat. So I asked him what kind he would really love. He said Carrot Cake without a doubt. So off I went to create a diabetic friendly carrot cake. I decided to use coconut sugar as the sweetener as it has a low glycemic index and then I chose Eikorn Flour because it is an 80% whole grain flour that has only a tiny bit of the germ and the bran removed so it is still high fiber (8 grams of fiber in every cup). It also translates into baking applications very well. It’s actually an ancient grain originally used 12,000 years ago. Below is the final recipe you can also watch me make it on my youtube channel “cherrypielady7 cooking channel” here’s the link https://www.youtube.com/channel/UCXPw-iV4f3JVcksr8EV_GJQ
So here we go: Diabetic Friendly Carrot Cake
3 cups eikorn or white spelt flour
1.5 tsp. baking powder
Mix flour and BP together in a bowl and set aside
1.5 Tb. egg replacer or 3 eggs
1/4 tsp baking soda
1/4 tsp citric acid (get at health food store or pharmacy)
1/2 tsp sea salt
6 Tb. warm water
If you are using eggs place them in the bowl of your mixer and begin whipping them on medium speed until they become light yellow.
If you are using egg replacer then place the it and the baking soda, citric acid and salt in the bowl of your mixer. Add the warm water and begin whisking it until it becomes frothy like whipped eggwhites.
* 2 cups coconut sugar
1 cup oil (hi-oleic sunflower or avocado oil works great)
1 cup buttermilk or soy milk
1/2 cup pineapple juice or apple juice (real organic fresh pressed kind, not the kind with lots of added sugar)
1 Tb vanilla (real vanilla)
Add the sugar to the eggs or egg replacer mixture and whip until the sugar is melted into the eggs and it becomes creamy, it will look brown (if using egg replacer it will cream up but not get creamy and smooth because of less moisture, it will do that when you add the oil). Add the oil, vanilla and milk and beat on medium speed until it is nice and creamy and smooth.
Now you are going to add the flour mixture a cup at a time, mixing in between to incorporate the flour (if you are using eggs you will need to also add 1/4 tsp baking soda and 1/2 tsp.salt to the flour before you add it to the batter) If using egg replacer just add the flour mixture with nothing else added. Blend until it is all incorporated and smooth.
Next you need to add the good stuff!
1 cup chopped nuts (pecans, walnuts or hazelnuts even almonds)
1 cup soft raisins
3 cups shredded carrots
2 TB cinnamon
1.5 tsp. allspice
1.25 tsp. powdered ginger
Blend again on med. to med/low speed just until all is well mixed. Pour the batter evenly into 3 – 9″ cake pans that have been sprayed with oil. Bake on 350′ for 30 minutes. The cake should start to pull away from the sides of the pan. Set them on cooling racks for 30 minutes to cool while you make the cream cheese frosting.
Cream Cheese Frosting
3 8oz cream cheese (use good cream cheese not neuchatel)
1 stick butter (1/2 cup) (organic salted)
1.5 cups coconut sugar
1 tsp. vanilla (real vanilla)
In your mixers bowl cream the butter on med speed until it begins to get creamy, add the cream cheese 1 cup at a time. Cream on medium to med/high until each one becomes creamy, add the vanilla and the sugar. Again cream this until the sugar is melted and the frosting is smooth and creamy. It will be light brown and thick. So to thin it out a bit add some milk 1 Tb to start. If that isn’t enough add another TB do this 1 Tb at a time until it is the consistency that you want. I used 3 TB total and it was a perfect spreading consistency.
**To finish your cake run a knife around the edge of the cake then flip each pan upside down and slam it on the counter or use a cake plate, this will remove the cake. Place a layer upside down on your cake plate and using a spatula spread some of the frosting onto the cake. Spread it from the center out. Repeat this until you reach the top layer then apply remaining frosting to the outside of the cake. Sprinkle the top with chopped nuts or whole nuts if you prefer, refrigerate until time to serve.
* Coconut sugar has a flavor similar to brown sugar. It has a course granular texture and takes a bit longer to dissolve into your batter. There may be some brown specks in your frosting but that’s ok, it doesn’t affect the flavor at all.
**All of this is demonstrated for you in more detail on my youtube channel.