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.
I have always looked forward to a slice of carrot cake, you can’t go wrong! If you are one of those people that also enjoys raisins in your carrot cake, you can go ahead and them into this batter at the same time as the carrots and nuts. Personally , I have never thought that a carrot cake needed raisins but I can appreciate the recipes that include them. If I am being completely honest, I am a huge fan of anything that has cream cheese frosting, it is so much better than a regular buttercream! So, I am not totally sure if I love carrot cake or if it is the cream cheese frosting, either way I love this cake!
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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!
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Best Ever Sugar Free Carrot Cake
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.
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
Serving: 1sliceCalories: 288kcalCarbohydrates: 14.5gProtein: 4.1gFat: 24.1gFiber: 1.3gSugar: 1.1g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About Sugar Free Carrot Cake
Why does carrot cake use oil instead of butter?
Carrot cake is an oil based cake, not a butter based cake. The oil keep it moist and last for days.
How many carrots equal 1 cup?
About 2 medium carrots.
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Can’t even tell it’s sugar free!