This Sugar Free Carrot Cake is a popular dessert that can be served with frosting or as is.
Made with freshly grated carrots and chopped walnuts, this classic cake is delicious, moist, and sweet, making it perfect for about any occasion.
What you will read about in this recipe.
What makes carrot cake so good?
Carrots add moisture, color, flavor, a delicious flavor, and a bit of healthy goodness to a cake making them a near perfect ingredient for making a great tasting cake.
I like that the carrots add their own sweetness to this no added sugar dessert recipe.
Did you try my recipe for Sugar Free Carrot Cake Bars?
Those carrot cake bars are made with coconut flour and almond flours making it low in carbohydrates.
This carrot cake recipe is based upon a traditional carrot cake made with all purpose flour.
To make this recipe you will need granular sugar alternative. You can find a selection of granular sugar alternatives to choose from here.
Ingredients needed to make a Sugar Free Carrot Cake.
- Flour. My cake was made using all purpose flour. Feel free to try an alternative flour that measures like all purpose flour.
- Baking Soda . The leavening agent used in this cake.
- Ground Cinnamon and Ground Nutmeg. Added for additional flavors.
- Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with, for best results.
- Vegetable Oil. This add moisture and helps to make the cake fluffy and moist.
- Eggs. Your eggs should be at room temperature for this recipe.
- Vanilla Extract. Added as a flavor balance.
- Carrots. Your carrots should be grated.
- Walnuts. Chopped walnuts are added for flavor and for a crunchy element.
Here are sugar free frosting recipes that could work with this carrot cake.
How to make Carrot Cake without sugar.
- Preheat your oven to 325. Double prep your cake pans for nonstick. I grease my pans and then dust them.
- In a medium mixing bowl, use a whisk to blend together the flour, baking soda, cinnamon, and nutmeg.
- Next, in a mixing bowl, beat together the sugar alternative with the oil until combined. Then add the eggs and the vanilla extract.
- Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then fold in the carrots and the walnuts.
- Bake the cake until a toothpick comes out clean from the center of the cake (about 35-40 minutes for a round pan and 40-45 in a 9X13" pan).
- Let the cake cool for about ten minutes before transferring to a cooling rack to fully cool before frosting.
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Tips for making the best carrot cake.
This is one of those recipes that I like to double prep the cake pan for as this cake is dense thanks to the tasty carrots. I double prep by first greasing the pan and then lightly dusting with flour..
More helpful tips for you.
- I like to grate or shred my carrots first and them let them sit on clean paper towels for five minutes or so to drain a bit of the water before I add them to the recipe.
- Cream cheese frosting is the perfect match for carrot cake (I will hook you up below!). Just make sure that your cake has fully cooled before you add the frosting to it.
- This cake works great when you add a handful or so of raisin or similar dried fruit. The chewy element works so well when you are chewing on the moist carrot cake!
- This cake recipe can be made in one large (9X13) cake pan or in two round pans. The baking times however, can vary due to the size of the pans.
How to store leftover carrot cake.
Leftover carrot cake should be stored in an airtight container.
If properly stored, it should keep refrigerated for about five days or longer when frozen.
Here are some similar recipes that you may also like.
Print the recipe for homemade sugar free carrot cake.
Sugar Free Carrot Cake
Ingredients
- 2 cups Flour
- 1 tsp Baking Soda
- 1 ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- 1 ¼ cup Sugar Alternative - see post for details
- 1 cup Vegetable Oil
- 3 Eggs
- 1 tsp Vanilla Extract
- 3 cups Carrots - grated
- 1 cup Walnuts - chopped, plus additional for topping if desired.
Instructions
- Preheat your oven to 325. Double prep your cake pans for nonstick.
- In a medium mixing bowl, use a whisk to blend together the flour, baking soda, cinnamon, and nutmeg.
- Next, in a mixing bowl, beat together the sugar alternative with the oil until combined.Then add the eggs and the vanilla extract.
- Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then fold in the carrots and the walnuts.
- Bake the cake until a toothpick comes out clean from the center of the cake (about 35-40 minutes for a round pan and 40-45 in a 9X13" pan).
- Let the cake cool for about ten minutes before transferring to a cooling rack to fully cool before frosting.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
April 3, 2023*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Sugar Free Carrot Cake, This is the best ever Sugar Free Carrot Cake that you may ever taste. A delicious dessert made with no added sugar.
Please see recipe post for further details on this recipe.
Sarah Penrose
Definitely have to try this. Yum!
Kelly Kimmell
This looks delicious, I will have to try it.
Marion
Thanks for the recipe.
Marion
Cheryl Everitt
Oh! Thank you for sharing this recipe. It will be a hit in my family!
DENISE LOW
Thank you for sharing. Carrot cake is my very favorite. We need to try this recipe because of it being sugar free.
Dawn gordon
Looks good
Carrot cake is a favourite here as well
Need to look around for sugar free maple syrop
LAMusing
My mom would have loved this!
Lorie
I made this cake for Easter along with your Stevia Cream Cheese Frosting. My husband and a friend of mine are raving about your cake. I have also just recently purchased your book off of Amazon. Can't wait to try the chocolate buttercream- which is my downfall. Can't wait to try a few more of your recipes.
SFD
Thank you! You have made my day as well 🙂
TABITHA MAYO
In my regular Carrot Cakes I add crushed pineapples and raisins. If I add them to your Sugar Free recipe will they mess up the texture or the taste?
Sugar Free Diva
Hi. I would add them cautiously as they do contain sugar in them. I know that these are popular ingredients to add to a regular carrot cake however.
Thanks!