Sugar Free Carrot Cake (Moist, Spiced, and No-Added-Sugar)

This sugar free carrot cake is everything you want in a classic version—moist, warmly spiced, and topped with a tangy cream cheese frosting—without any refined sugar.

It relies on pantry staples and one mixing bowl, so it comes together as easily as a regular cake. Whether you’re baking for a birthday, a holiday, or just because it’s Tuesday, this one delivers big on flavor and stays soft for days.

Why This Carrot Cake Keeps Everybody Happy

The sweetness comes from unsweetened applesauce and a granulated sugar-free sweetener that bakes just like the real thing. The applesauce also locks in moisture, giving you a tender crumb that never feels dry.

Warm cinnamon, nutmeg, and a touch of ginger play off the natural sweetness of the carrots beautifully. It tastes like you fussed over it all afternoon, even though the mixer mostly stayed in the cupboard.

Ingredients

• 1 1/2 cups (180 g) all-purpose flour: a 1:1 gluten-free blend also works well if needed.
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg: freshly grated gives the deepest flavor.
• 1/4 tsp ground ginger
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) vegetable oil: any neutral oil, like avocado or light olive oil.
• 1/2 cup (120 g) unsweetened applesauce
• 1/2 cup (100 g) granulated sugar-free sweetener: choose a blend that measures 1:1 like sugar, such as monk fruit sweetener or erythritol.
• 1 tsp vanilla extract
• 1 1/2 cups (150 g) finely grated carrots: from about 2-3 medium carrots, lightly packed.
• 1/2 cup (50 g) chopped walnuts or pecans: (optional)
• For the frosting: 8 oz (226 g) cream cheese, softened, 1/4 cup (56 g) unsalted butter, softened, 1 cup (120 g) powdered sugar-free sweetener, 1 tsp vanilla extract

Variations / Substitutions

• Make it dairy-free: Swap the cream cheese and butter with vegan cream cheese and a dairy-free butter stick in the frosting; the cake itself is already dairy-free.
• Skip the nuts: Leave out the walnuts for a nut-free version, or replace them with unsweetened shredded coconut for a different texture.
• Use whole wheat flour: Substitute up to half the all-purpose flour with whole wheat pastry flour for a slightly nuttier crumb.
• Add raisins: Fold 1/3 cup of unsweetened raisins into the batter along with the carrots for a classic addition (they do add a little natural sugar).

For another sugar-free treat, try our Almond Flour Brownies.

How To Make Sugar Free Carrot Cake

Step 1: Mix the Dry Ingredients

Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger until evenly combined. Set the bowl aside.

The spice mixture will smell like fall already, but resist the urge to taste it raw—flour and baking soda aren’t exactly a snack.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk the 2 eggs, 1/2 cup vegetable oil, 1/2 cup applesauce, 1/2 cup granulated sweetener, and 1 tsp vanilla extract until the mixture is smooth and no streaks of egg remain. The sweetener should dissolve completely, so take an extra 15 seconds to whisk well—it prevents any grittiness in the finished cake.

The batter base will look glossy and a little thick, but that’s exactly what you want. If the sweetener feels a bit grainy under your whisk, keep going until it feels smooth.

Step 3: Fold in the Carrots

Pour the dry ingredients into the bowl with the wet mixture and stir with a spatula just until the flour disappears. Then fold in the 1 1/2 cups grated carrots and the optional 1/2 cup chopped nuts. A few tiny streaks of flour are fine; overmixing will make the cake tough, so stop as soon as everything comes together.

The batter will be thick and speckled with orange bits. Scoop it into a greased 8-inch square baking pan (a 9-inch round pan also works) and level the top with your spatula.

Step 4: Bake the Cake

Slide the pan into the preheated oven and bake for 30 to 35 minutes, until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean. Rotate the pan halfway through if your oven runs hot.

The kitchen will fill with a warm, cinnamon-spice scent that is basically a timer in its own right. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely before you even think about frosting.

Step 5: Frost and Slice

While the cake cools, beat the 8 oz cream cheese and 1/4 cup butter together until smooth and fluffy. Add the 1 cup powdered sweetener and 1 tsp vanilla, and beat until creamy, about 1 minute. Once the cake is entirely cool, spread the frosting over the top in thick swoops, scatter a few extra nuts on top if you like, and slice into squares.

This is the moment all that patience pays off. Serve right away or, for the cleanest slices, pop the frosted cake in the fridge for 30 minutes first.

A Few Tips for the Best Sugar Free Carrot Cake

• Grate the carrots on the small holes of a box grater; they practically melt into the crumb this way. If your carrots are especially juicy, pat them lightly with a paper towel before adding, but don’t squeeze them dry—the moisture is your friend.
• Spoon and level the flour so you don’t pack too much into the cup, which leads to a dense cake.
• For a crumb-free frosting job, chill the cooled cake layers for 20 minutes before spreading the cream cheese mixture. Cold cake holds together better.
• Taste your sweetener blend before you bake with it. Some brands are sweeter than others, so you may want to start with a little less and adjust if you’re sensitive to aftertastes.

Bake times by pan (check for doneness with a toothpick inserted in the center):

Keeping Leftovers Fresh

• Refrigerate: Because of the cream cheese frosting, store the cake covered in the fridge for up to 4 days. Let it sit at room temperature for 15 minutes before serving if you prefer a softer frosting.
• Serve cold: This cake is wonderful straight from the refrigerator, with a frosting that stays firm and almost cheesecake-like.

Frequently Asked Questions

Can I use a different sugar-free sweetener?

Yes, but choose one that measures 1:1 like granulated sugar, such as erythritol or monk fruit blends. Liquid sweeteners will change the texture, so I don’t recommend them here.

Can I make this cake without eggs?

You can try replacing each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg). The crumb will be a bit more delicate, but it works.

Why did my cake sink in the middle?

A sunken center usually means the cake was underbaked, or the oven door was opened too early. Check for doneness with a toothpick only after 25 minutes, and open the door gently.

Can I turn this into cupcakes?

Absolutely. Divide the batter into 12 lined muffin cups and bake at the same temperature for 18 to 22 minutes. The frosting recipe is enough for a generous swirl on top.

Sugar Free Carrot Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 9 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups (180 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 g) unsweetened applesauce
• 1/2 cup (100 g) granulated sugar-free sweetener (1:1 sugar replacement)
• 1 tsp vanilla extract
• 1 1/2 cups (150 g) finely grated carrots
• 1/2 cup (50 g) chopped walnuts or pecans (optional)
• For the frosting: 8 oz cream cheese, softened, 1/4 cup unsalted butter, softened, 1 cup powdered sugar-free sweetener, 1 tsp vanilla extract

Method

 

1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In a large bowl, whisk together eggs, oil, applesauce, granulated sweetener, and vanilla until smooth.
3. Pour dry ingredients into wet and stir until just combined, then fold in the grated carrots and optional nuts.
4. Spread batter into a greased 8-inch square pan and bake for 30-35 minutes, until a toothpick comes out clean. Cool completely.
5. Beat frosting ingredients together until creamy, spread over the cooled cake, and slice into squares.

Notes

Cool the cake completely before frosting—any warmth will melt the cream cheese. For the neatest slices, chill the frosted cake for 30 minutes before cutting.