Sugar Free Carrot Cake Recipe
This Sugar Free Carrot Cake Recipe is naturally sweetened with ingredients like grated carrots, unsweetened applesauce, and a touch of maple syrup or dates. It’s moist, flavorful, and filled with warm spices, nuts, and optional raisins. Perfect for those avoiding refined sugar, this healthier version still delivers classic carrot cake taste with a soft, satisfying texture.
Equipment
- Mixing bowls (2)
- Whisk or electric mixer
- Grater (for carrots)
- Measuring cups and spoons
- 8-inch cake pan
- Parchment paper
- Rubber spatula or spoon
- Cooling rack
Ingredients
For the Cake:
- 1½ cups finely grated carrots about 3 medium carrots
- 1 cup almond flour
- ¾ cup oat flour or rolled oats blended into flour
- 2 large eggs
- ¼ cup coconut oil melted (or vegetable oil)
- ½ cup unsweetened applesauce
- ¼ cup maple syrup or honey or 2 tbsp erythritol/alulose for low-carb
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger optional
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chopped walnuts or pecans optional
- ¼ cup unsweetened shredded coconut or raisins optional
For the Sugar-Free Cream Cheese Frosting:
- 8 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 2 –3 tbsp maple syrup or honey or 1–2 tbsp powdered erythritol for keto version
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Start by heating your oven to 350°F (175°C). Grease an 8-inch round or square pan and line the bottom with parchment paper so the cake releases easily after baking.
- In a large mixing bowl, whisk together the eggs, coconut oil, applesauce, maple syrup (or your preferred sweetener), and vanilla until smooth and well blended. Stir in the grated carrots so they’re evenly distributed.
- In another bowl, combine the almond flour, oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gently add this dry mixture into the wet ingredients, stirring just until everything comes together. Don’t overmix. If you’d like, fold in extras like chopped nuts, shredded coconut, or raisins for added flavor and texture.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until creamy. Mix in the maple syrup (or your chosen sweetener), vanilla, and a small pinch of salt. Whip until the frosting is smooth and fluffy.
- Once the cake is fully cooled, spread the frosting evenly over the top. If you like, finish with a sprinkle of cinnamon or some extra nuts for decoration.
Notes
Nutrition Facts Sugar Free Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 220 |
| Fat | 15g |
| Carbohydrates | 15g |
| Sugar | 5g (from natural sweeteners & carrots) |
| Protein | 5g |
| Fiber | 3g |
