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Sugar Free Carrot Cake

Sugar Free Carrot Cake

Adapted from Trim Healthy Future
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 12

Ingredients

For the Cake

  • 3 C carrots (shredded)
  • 1 1/2 C baking blend or equal parts coconut and almond flour
  • 1 3/4 C Gentle Sweet or your favorite sugar substitute (Swerve, Splenda, Truvia)
  • 1/2 C flax meal
  • 2/3 C oat fiber
  • 1 t ground cloves
  • 4 t cinnamon
  • 2 t nutmeg
  • 1 t salt
  • 4 t baking soda
  • 2 t baking powder
  • 2 C Greek Yogurt
  • 1 t vanilla extract
  • 1 t orange extract
  • 8 T melted butter
  • 1/2 C water
  • 6 eggs

For the Frosting

  • 16 oz 1/3 less fat cream cheese at room temperature
  • 8 T butter at room temperture
  • 1 C Gentle Sweet or your favorite confectioner sugar substitute
  • 1 T lemon juice

Instructions

  • Preheat oven to 350° and spray 2 9-inch cake pans with non-stick oil.
  • Place all cake ingredients in a large mixing bowl and mix until well combined.
  • Pour the mixture into the cake pan and bake for 35-40 minutes until a toothpick comes out clean.
  • While the cake bakes, make the cream cheese frosting. Add all of the frosting ingredients to a food processor (or stand mixer) and process until creamy.
  • Turn out the cakes when completely cooled and frost with the cream cheese frosting.
  • Refrigerate until serving. I like to make this the day before to the flavors really soak in!