Did you realize you could make absolutely delicious, diabetic friendly desserts that do not have sugar substitute in them? I didn’t, not until I started to read Diabetic Living Magazine. The key to keeping your sugar count at the desired level is in the carbohydrate consumption. Sugar is carbohydrate so it makes sense that you need to watch the amount of sugar you eat, but you also need to pay attention to all the other foods we consume that contain carbohydrates! I am still learning and by no means am I an expert in this lifestyle. I’m learning as I go, and doing what I can to feed Grumpy well and make him happy with the food I do make that is also good for him! While you don’t have to use the sugar substitute in this recipe, to make it even more diabetic friendly, you can use Splenda Brown Sugar substitute equivalent to the amount in this recipe and lower the carbs from 30 to 24. I went with regular brown sugar for two reasons. It is less expensive than the substitute and it was what I had on hand. I’m hoping that someday soon I can have Grumpy sitting pretty right where he belongs to the best of my ability. The rest of it is up to him.
Easter is coming, and while I have no idea if we will be alone or with family, I decided I was going to try some different carrot dessert recipes that I found in the most recent issue of Diabetic Living. I can definitely say, that it won’t be the last time I make them! When these were baking our home filled with such a lovely smell of home baked spiciness that is carrot cake. The frosting, surprisingly consists of two ingredients: 1/3 less fat cream cheese and Agave Nectar (which the magazine does state you can use honey instead of agave)! The recipe states you will get 15 cupcakes and that is exactly what I got. I stored these in the refrigerator and I seriously think that two days later they are better than the day they were made. So, whether you need to watch your carbohydrates or not, these are definitely a cupcake worth making and keeping around!
slightly adapted from Diabetic Living Spring 2012
1 cup all purpose flour
1 cup whole wheat pastry flour
3/4 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2 eggs, lightly beaten
2 cups shredded carrots
1 cup cinnamon flavored applesauce (unsweetened)
1/3 cup canola oil
6 ounces 1/3 less fat cream cheese
3 tablespoons agave nectar
Preheat oven to 350 degress. Line a cupcake pan with paper liners or coat cups with cooking spray (use the spray without the flour).
In a large bowl combine flour through cloves and set aside.
In a medium bowl, beat eggs, applesauce and oil together until combined. Stir in shredded carrots. Pour wet ingredients over dry and stir to combine. Scoop batter into muffin cups using ice cream scoop (I use my large pampered chef cookie scoop and it portions it out perfectly!). Bake 18-20 minutes or until toothpick inserted near center comes out clean. Cool in pan 5 minutes then transfer to cookie rack to continue cooling.
When cookies are cool, make frosting by blending the softened cream cheese and agave nectar until smooth. Spread on cupcake and garnish with desired toppings.
This cupcake has 207 calories, 8 grams of fat, 30 grams of carbs, 2 grams of fiber, and 17 grams of sugar.