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Sugar Free Carrot Cake

Sugar Free Carrot Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.