Need SF Carrot Cake Recipe for Diabetic Dad

My Dad is coming in from Vegas in 2 weeks right before his birthday and he LOVES carrot cake but has to have sugar free now because he is diabetic.

Last year I made him a yummy raspberry cheesecake with SF oreo cookie crumb crust.  He really liked it but I would like to try a carrot cake with cream cheese frosting, all made with Splenda.  I found some that used apple juice concentrate so they could claim "sugar free" but it might be too much fruit sugar for him.

I know I could just substitute granular Splenda for sugar on a regular recipe but sometimes the texture isn't quite right, so I thought I would ask for a recipe someone had actually made and liked.  Figured with everyone cooking this week it would be a good time to ask LOL.

Thanks!
Sarah

This came from Susan Maria Leach at bariatriceating.com.

I have tried several of their recipes, but not this one yet.  The caramel swirl pumpkin cheesecake was just unbelievable.  I would be quite comfortable making this....for anyone.

http://www.bariatriceating.com/BEhealthnutrition/recipes/car rotcake.php

Carrot Cake

A very moist snack cake that is perfect for a late Sunday afternoon. The family will eat it up, so don’t plan on leftovers!

3/4 cup all purpose flour
3/4 cup almond flour 
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 cup plain yogurt or reduced fat sour cream
2/3 cup Nature Sweet  or Splenda Granular (Splenda is second choice by far)
1 cup grated carrot

Preheat oven to 350 degrees and spray an 8 inch cake pan with vegetable cooking spray.
Blend together dry ingredients - all purpose flour, almond flour, baking soda, salt, and cinnamon, in a medium bowl. Blend together the wet ingredients - eggs, yogurt and Nature Sweet in a small bowl.

Add the wet ingredients to the dry ingredients and blend until just mixed. Peel and grate the carrots on a box grater. Fold carrots into batter.

Turn into cake pan, and bake for 30 minutes or until toothpick inserted in center comes out clean.

Makes 16 WLS servings: Calories-94; Fat-4.4 g; Carbs 11 g; Protein 3g.

Good luck. My dad's favorite was lemon pie. 

I have one that not even wiz dumps on - will have to look for it but basic rule of thumb is 1/4 cup real sugar and 1/2 cup splenda per one cup of sugar it calls for - that gets the texture right

mine is from betty crockers - you know that big read and white checkered cook book

with the changes of double the carrots and add rum soaked rasins and nuts
half the sugar and then sub for splenda and sugar - I think it calls for 2 cups and I use the above mesurments instead
apples sauce instead of oil (adds a tiny amount of natural fruit sugar but adds a lot of texture and mosture)
oh and I use at least half whole wheat for the flour and double the baking powder and triple the spices - I ALWAYS add more spices to things LOL

for frosting beat together one block cream cheese, half stick of butter till very creamy - add vanilla and then splenda to taste - if it gets to thick add milk

I'm trying to remember if I have ever made this one as a traditional layered cake or not - I normally just leave it in the 9x13 unfrosted and let the kids munch on it at will LOL

will try to find the accual recipe for you  - if I don't get it to you soon FB me and remind me  - I'm not so good at checking pms here

found it!!

4 eggs
1 cup wheat flour
1 cup white flour (can use all wheat)
1/4 cup sugar
1 1/2 cup splenda
2 t baking powder
1 T cin
1/2 t cloves
1/2 t ginger
1/2 t salt
1 t baking soda
4 cups finely shreded carrots (you can buy them already done by the coleslaw sometimes)
1 cup applesauce
2 t vanilla
1 cup rasins (soak over night in rum or water to make them plump - or simmer for 5 mins drain and they will cool pretty fast)
1 cup nuts (I like pecans, Tim likes walnuts)

oven to 350
greese 2 9 in round pans or 1 9x13

mix dry stuff togther in med bowl
mix eggs applesauce and vanilla in small bowl

toss carrots, rasins and nuts in flour so they won't sink then mix all together - pur into pansbake 30-35 mins till cake tester comes out clean
cool on rack

frost with cream cheese frosting if desired

Sarah,

I'm going to make the Hungry Girl Carrot Cupcakes after all the pumpkin pie is gone this weekend.  I'll let you know if it's any good.  Here's the recipe.  It's not strictly sugar free, but it is low sugar. 

Carrot Cupcakes

 

 

For cupcakes:
1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder

For frosting:
4 oz. fat-free cream cheese, softened
1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes ****il a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!!!  MAKES 12 SERVINGS

Serving Size: 1 frosted cupcake
Calories: 130  Fat: 1g  Sodium: 205mg  Carbs: 26g  Fiber: 2.5g  Sugars: 10g  Protein: 5g

Vicki
these sound like something my mom used to make - we called them peter rabbit muffins - no clue why LOL but they had the pinapple, carrots and rasins - don't remember the pumpkin but i never made them just ate them

Wow - thanks guys!

Now I have to decide which one to try LOL.

I am interested in how the cupcakes turn out - those sound good, too.

Sarah you have 2 weeks - make em all and see which is most like the carrot cake you remember from  childhood, that is probably what he is wanting -

IMHO
Danni