This Best Ever Sugar Free Carrot Cake is utterly delicious! This recipe is moist with a velvety cream cheese frosting and tastes anything but sugar free.
Carrot cake, a beloved dessert for many, is often associated with its moist, spiced layers and creamy frosting. However, there is a variation of this classic treat that caters to those who prefer to limit their sugar intake: the sugar-free carrot cake.
This unique adaptation offers all the indulgence of traditional carrot cake but without the added sweetness of refined sugar. While the absence of sugar may alter the overall flavor profile, it opens doors to explore alternative sweeteners that still provide a delightful taste.
A sugar-free carrot cake allows for the natural sweetness of carrots to shine through, blending harmoniously with aromatic spices such as cinnamon and nutmeg. Moist and tender, it satisfies those seeking a healthier option without sacrificing the essence of this beloved dessert.
Accompanied by a luscious cream cheese frosting, the sugar-free carrot cake proves that one can enjoy a guilt-free indulgence. A delicate balance of tanginess and smoothness, the frosting complements the cake’s flavors, creating a harmonious marriage that is sure to please any dessert enthusiast.
So, whether you are looking to reduce your sugar intake or simply explore new flavors, a sugar-free carrot cake presents itself as a delicious alternative, ensuring that everyone can enjoy a slice of this timeless dessert without compromising on taste or quality.
VIDEO
INGREDIENTS YOU NEED
- 2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/4 cups canola oil
- 1 cup monk fruit or granulated sweetener of choice
- 1 cup sugar free brown sugar alternative
- 2 tsp vanilla extract
- 4 large eggs room temperature
- 3 cups peeled and grated carrots
- 1 cup chopped pecans
Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- 1 1/4 cups powdered monk fruit or powdered sweetener of choice
- 1/3 cup heavy cream
Instructions To Make Sugar Free Carrot Cake
- Preheat your oven to 350 degrees F and grease two 9 inch cake pans. Set aside.
- Whisk together your flour, baking soda, salt, and cinnamon in a medium bowl until well incorporated.
- In a separate bowl, whisk together your oil, granulated sweetener, brown sugar replacement, and vanilla extract.
- Whisk in your eggs, one at time.
- Using a rubber spatula, slowly mix in your dry ingredients, gently mixing until the batter is smooth.
- Fold in your grated carrots and chopped nuts.
- Evenly divide your batter in your prepared cake pans, bake for 40-45 minutes or until a toothpick inserted into the middle of the cake comes out almost clean.
- Allow your cakes to cool for 10-15 minutes in the pan before transferring to a wire cooling rack to cool completely.
- Once your cakes are completely cooled, make your frosting by whisking together all of your ingredients until nice and smooth.
- Frost the top of one cake, and then place the other cake layer on top and frost the top of the cake. Slice and enjoy!
Best Ever Sugar Free Carrot Cake
Ingredients
- 2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/4 cups canola oil
- 1 cup monk fruit or granulated sweetener of choice
- 1 cup sugar free brown sugar alternative
- 2 tsp vanilla extract
- 4 large eggs room temperature
- 3 cups peeled and grated carrots
- 1 cup chopped pecans
Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- 1 1/4 cups powdered monk fruit or powdered sweetener of choice
- 1/3 cup heavy cream
Instructions
- Preheat your oven to 350 degrees F and grease two 9 inch cake pans. Set aside.
- Whisk together your flour, baking soda, salt, and cinnamon in a medium bowl until well incorporated.
- In a separate bowl, whisk together your oil, granulated sweetener, brown sugar replacement, and vanilla extract.
- Whisk in your eggs, one at time.
- Using a rubber spatula, slowly mix in your dry ingredients, gently mixing until the batter is smooth.
- Fold in your grated carrots and chopped nuts.
- Evenly divide your batter in your prepared cake pans, bake for 40-45 minutes or until a toothpick inserted into the middle of the cake comes out almost clean.
- Allow your cakes to cool for 10-15 minutes in the pan before transferring to a wire cooling rack to cool completely.
- Once your cakes are completely cooled, make your frosting by whisking together all of your ingredients until nice and smooth.
- Frost the top of one cake, and then place the other cake layer on top and frost the top of the cake. Slice and enjoy!
Nutrition
Frequently Asked Questions About Sugar Free Carrot Cake
Carrot cake is an oil based cake, not a butter based cake. The oil keep it moist and last for days.
About 2 medium carrots.
More Recipes You Might Enjoy:
- Gluten Free Sugar Free Tiramisu
- Best Ever Easy Keto Gluten Free Moist Carrot Cake
- Gluten Free Chocolate Cake
- Gluten Free Sugar Free Apple Bundt Cake With Cream Cheese Frosting
- Gluten Free Banana Cake
- Gluten Free Coffee Cake
- Keto Angel Food Cake
- Gluten Free Recipes
- Gluten Free Cakes & Pies
- Keto Recipes
- Keto Cakes & Pies
Can’t even tell it’s sugar free!