Nutrients per serving

  • Calories  327
  • Protein  4 g
  • Carbohydrates  17 g
  • Fat  27 g
  • Cholesterol  68 mg
  • Sodium  157 mg
  • Potassium  99 mg
  • Phosphorus  76 mg
  • Calcium  48 mg
  • Fiber  1.2 g

Low Sugar Carrot Cake

For people on dialysis cooking your own foods and baking your own desserts helps you control your dialysis diet. Try this recipe for Low Sugar Carrot Cake and bake up a delicious after-dinner dessert or mid-day snack that is sure to be a hit.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe provided by DaVita patient, Thomas, and submitted by DaVita dietitian Victoria from California.

Portions: 20     Serving size: 1 piece 2-1/4" x 2-1/2"

Ingredients

    • 2 cups all-purpose white flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 tablespoons cinnamon
    • 1-1/2 cups canola oil
    • 1 cup Splenda® Sugar Blend for Baking
    • 4 eggs
    • 3 cups carrots, shredded
    • 1/2 cup unsalted butter
    • 8 ounces cream cheese
    • 3/4 cup Splenda® No Calorie Sweetener, granulated 
    • 1 teaspoon vanilla

Preparation

    1. Preheat oven to 350o F. 
    2. Grease and lightly flour a 9" x 13" pan. 
    3. Sift flour, salt, baking soda, baking powder and cinnamon together. Set aside. 
    4. Combine oil and Splenda® Sugar Blend for Baking. Add in one egg at a time, mixing after each egg is added. 
    5. Gradually add dry ingredients. Mix well. 
    6. Fold in shredded carrots. Pour into baking pan and bake for 55 to 60 minutes until a toothpick inserted in the middle comes out clean.
    7. To make icing, combine butter and cream cheese in a mixing bowl. Beat with a mixer until light and fluffy. 
    8. Gradually add Splenda® granulated sweetener while beating. Add vanilla and mix well. 
    9. Spread icing on cake after it cools well.

Renal and renal diabetic food choices

    • 1 starch
    • 1/2 vegetable, low potassium
    • 5 fat

Carbohydrate choices

1

Helpful hints

    • For a lower fat version, replace 1/2-cup canola oil with 1/2-cup unsweetened applesauce; replace eggs with 1-cup low-cholesterol egg product; use reduced-calorie cream cheese. (250 calories, 18 grams fat per serving).
    • If desired, replace Splenda products with equal amounts of sugar.
    • Splenda is available in four forms:  Splenda® Sugar Blend for Baking (half Splenda®, half sugar), Splenda® Brown sugar Blend (half Splenda, half brown sugar),  Splenda® granulater sweetener and Splenda® tabletop sweetener. For best results use the two types specified in this recipe.   
 

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