Diabetic-Friendly Sweet Potato Zucchini Carrot Cake
Here’s a delicious diabetes friendly treat that is kid-tested and family approved!
Sweet Potato Zucchini Carrot Cake with Cream Cheese Sugar-Free Buttercream Cinnamon Frosting…..
This recipe is gluten free, grain free, sugar free using almond flour, coconut flour, swerve confectioner’s sugar substitute. It does contain eggs, cream cheese, and butter but those may be substituted for flax eggs, coconut cream, and coconut oil respectively.
Please refer to the original recipe link for the basic recipe and use the following notes below the link to improve the nutrient and carbohydrate content:
Below are the following adjustments made to improve the nutrition and further reduce the carbohydrate content:
1) Did not have almond butter so used extra sweet potato and used a stick of butter (use unsalted or reduce the salt in the recipe by 1/4)
2) Used sugar free maple syrup, but you could use agave syrup in place of maple syrup
3) Added carrots, but cooked them in the microwave for about 5 minutes and cooled for 15 minutes before adding to the cake batter
4) Used Swerve Confectioners sugar substitute for the frosting; the recipe listed 2.5 cups of powdered sugar but only used 1 cup of the Swerve.
Extra side notes: The recipe includes an almond butter caramel drizzle which I did not do, I thought such would be overkill and detract from the spiced flavor. Also I did not have baking soda as the recipe states for so I used 3 tsp of baking powder instead….and lastly, I used 1 1/3 cups of sweet potato….
Chances are you are gonna love it! In my house, everyone here loves it! Enjoy this deliciously decadent treat and feel good about how you are nourishing your body with hidden vegetables!