As a Type 1 Diabetic I try my best to keep my diet as strict and nutritious as possible, although at times I have cravings for sweets. Over the years, I've tried dozens of cake recipes, but none cooperate as well as this does with my blood glucose :)
For the cake part of the carrot cake you'll need:
- 2 cups self-rising flour (I used Pillsbury self-rising flour)
- 1.5 cups of powdered sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 cups grated carrots
- 1 cup vegetable oil
- 4 eggs
Steps for the cake:
1. Stir the cinnamon, sugar, baking soda together and add carrots, oil and eggs.
2. Beat with electrical hand mixer until well mixed (approx. 2-3 minutes).
3. Pour the cake mix into a sprayed metal dish and bake at 325 degrees for 55 minutes.
Let the cake cool completely before topping it.
For the whipped cream:
- half stick unsweetened butter
- 1/3 box of 8oz cream cheese spread
- 8oz cool whip
- 1 tsp vanilla
- 1/3 cup of heavy cream
To add different colored designs on the cake I added cake dye to the whipped cream.
