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Last updated on June 15th, 2019 at 01:15 am
A delicious moist sugar free carrot cake made with a delicious sugar free cream cheese frosting.
This sugar free carrot cake recipe is actually dairy free. I wanted to keep the cake portion dairy free so that everyone could make it. The cream cheese frosting that I used on this recipe is not dairy-free, but if you would like to use a dairy free version, you can use my dairy free whipped cream recipe.
The cream cheese frosting recipe I used for this sugar free carrot cake is the same one that I used in my gluten free gingerbread cake roll and can be used as a topping or icing for any kind of cake recipes!
A Paleo Carrot Cake for Any Occasion
This low carb carrot cake is so versatile as you can make it for any occasion. You can bake it in any type of mold you want as I mentioned above. If you were to make it in a springform pan, you could make a delicious birthday cake smothered with this delicious sugar free cream cheese frosting.
When I made this recipe, there wasn’t actually any special occasion as I just felt like baking one, but it did taste a bit too good to share! I decided to cut the cake in individual portions and wrap them in saran wrap. The next day I brought half the batch over to work and gave them to some of my coworkers!
My coworkers had never eaten carrot cake as it’s not a very popular cake in Japan so they were quite happy to receive a delicious treat from ”abroad” as they quoted. They could not tell that these low carb carrot cake bars were in fact sugar free and gluten free. They were very impressed with the sweetness and moistness of this paleo carrot cake!
Why did I use erythritol and stevia to sweeten this Low Carb Carrot Cake?
For most of my baked goods recipes, you’ll notice that I always tend to use a mixture of both erythritol and stevia. That is because I find that using both sweeteners together make a better product altogether.
Erythritol when used in large quantities can produce this annoying cooling effect inside the mouth and can also give stomach problems for some people. Erythritol is about 70% the sweetness of sugar so you usually need to use a bigger amount than sugar or add another sweetener to it to match the exact sweetness of sugar.
Stevia on the other hand is 300% sweeter than sugar so you really don’t need to use a lot. I usually use between 1/32 teaspoon to 1 teaspoon max in any given recipes.
So why did I use erythritol and stevia for this recipe? Just like when baking with sugar, the chemical nature of granulated or powdered sugar, in this case erythritol, affects the texture, color and flavour of cakes. Adding erythritol to my baked goods recipes ensures they stay soft, moist and tender, but not always sweet enough.
This would not be possible with stevia alone. I could probably just use stevia to attain the perfect sweetness, but it wouldn’t make the cake as moist, in fact it would be pretty dry. By adding a little bit of stevia to the erythritol, I am able to create the perfect sweetness, avoid the cooling effect from the erythritol and keep my paleo carrot cake extra light and rich.
How to make a Homemade Carrot Cake
This recipe showing you how to make a homemade carrot cake could not be easier! Baking without flour or sugar doesn’t have to be complicated. Both gluten and gluten free versions of cakes have more or less the same steps: mix and bake.
For this sugar free carrot cake recipe, the first thing you’ll want to do is grate your carrot with a cheese grater. You could also use a food processor or even thinly slice the carrot with a knife and then mince the slices as thin as you can if you don’t have a food processor. You can use any type of carrots for this recipe, though their colour will affect the final product! I used a red carrot for this recipe.
Once your carrot is grated, you simply want to mix your dry and wet ingredients separately. Add them all together in one large bowl with your grated carrot. You could even add chopped nuts or raisins, if you eat them, to this step.
For a paleo carrot cake, you would simply switch the erythritol for either maple sugar or coconut sugar and same thing for the dairy free whipped cream recipe! For a smaller version, you’ll definitely want to try these carrot cake muffins! They’re also low carb and gluten free!
Add the batter to any kind of baking mould, put it in the oven and you are good to go! For this recipe, I decided to make sugar free carrot cake bars as I used a rectangular baking pan, but you could make it in a 9” springform pan and make a layered cake. I also cut each portion and wrapped them in saran wrap for some portion control!
Now that you know how to make a homemade carrot cake, for what occasion will you make this amazing recipe?
Tips to make this Keto Carrot Cake
This keto carrot cake is quite easy to make. Just follow the following tips and you’re guaranteed to have the best tasting low carb carrot cake out there!
- Instead of coconut oil, you can use ghee, light olive oil, butter, lard or shortening. Any type of fat will work. I used refined coconut oil in order to avoid having a coconut taste in the cake with extra-virgin coconut oil.
- Instead of almond milk you can use any type of nut milk, dairy milk, soy milk, etc.
- Instead of apple cider vinegar, you can use white vinegar or lemon juice. I found the apple cider vinegar made these sugar free carrot cake bars more fluffy.
- Instead of stevia powder, you can use pure monk fruit powder.
- Sick of carrots? Swap the carrots for zucchini for a delicious zucchini cake recipe!
- If you don’t have ginger, cloves or cardamon, it’s okay to leave them out. Having only the allspice and cinnamon should suffice. I like my carrot cakes to have a nice spicy cake, which is why I added them.
- If you leave out the coconut flour, you’ll need to adjust to wet and dry ingredients ratio.
- You can use any type of nut flours or sunflower seed flour instead of almond flour.
- These should be stored in the fridge in a Tupperware or a Ziploc bag.
- You can freeze these carrot cake bars no problem. When you want to eat one, just simply let it thaw in the fridge.
- Any size of pan will work. Round, bundt, square, muffin, etc.
- For a paleo carrot cake, swap the erythritol for maple sugar or coconut sugar. And use the coconut whipped cream instead of the cream cheese frosting.
Sugar Free Carrot Cake
- 210 g (7.41 oz) blanched almond flour (about 1.5 cup tightly packed)
- 35 g (1.23 oz) coconut flour (about 1/4 cup)
- 1 tsp (1 tsp) stevia powder (or monk fruit powder)
- 1/4 cup (0.25 cup) erythritol (or an approved paleo sweetener)
- 1 tsp (1 tsp) cinnamon
- 1/4 tsp (1/4 tsp) ginger powder
- 1/4 tsp (1/4 tsp) ground cloves
- 1/4 tsp (1/4 tsp) cardamon powder
- 1/2 tsp (1/2 tsp) allspice
- 1 tsp (1 tsp) baking powder
- 1/2 tsp (1/2 tsp) baking soda
- Preheat the oven to 180C/350F.
- Grate the carrot with a cheese grater.
- In one large bowl, add the wet ingredients and combine.
- In another large bowl, add the dry ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix with a silicone spatula until perfectly combined.
- Add some parchment paper to a 9x13'' casserole dish. Pour the carrot cake batter inside the casserole and spread evenly.
- Place in the oven on the middle rack and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
- Once baked, take the cake out of the oven and let completely cool.
- Once the cake is cooled, you can then spread the cream cheese frosting all over!
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Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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