Diabetic Friendly Carrot BUNDT Cake
About 180 cal, & 30 Net Carbs ... It is delish!
DIABETIC FRIENDLY CARROT BUNDT CAKE
1 box(18.75 oz) carrot cake mix*
1 box(4-serving) instant sugar-free french vanilla pudding/pie filling
1/2 cskim milk
1/4 ccanola oil
1 cvanilla nonfat yogurt (i use 'activia')
1/4 -1/3 cdust lightly with sifted powdered sugar (on top of cake after completely cooled)
How to Make Diabetic Friendly Carrot BUNDT Cake
1.) Preheat oven to 325 degrees F.
2.) Coat Bundt pan with 'BAKERS JOY' cooking spray.
3.) In large mixing bowl, beat all ingredients together until well blended. (Mixture will be thick)
4.) Pour batter to prepared pan.
5.) Bake approx. 35 minutes or until inserted toothpick comes out clean.
(DO NOT over-bake).
6.) Cool cake about 10-15 minutes on baking rack.
Invert onto serving plate.
Cool completely & dust lightly with powdered sugar.
- *NOTE: If you don't have the 18.25 size carrot cake mix just add 3/4 cup vanilla cake mix to the carrot cake mix you already have. It works out very well.
You can also use a spice cake mix if you like it better than carrot cake mix.