Healthy Sugar-Free Carrot Cake with Creamy Greek Yogurt Frosting

Transform your dessert experience with this wholesome sugar-free carrot cake that doesn’t compromise on taste. This modern take on the classic favorite combines the natural sweetness of carrots with warm spices and a protein-rich Greek yogurt frosting, making it perfect for health-conscious dessert lovers. Whether you’re celebrating a special occasion or simply craving something sweet yet nutritious, this recipe delivers pure satisfaction without the sugar crash.

Ingredients

For the Cake:

  • 200g (2 cups) finely grated carrots
  • 180g (1½ cups) whole wheat flour
  • 120ml (½ cup) unsweetened applesauce
  • 2 large eggs, room temperature
  • 65g (⅓ cup) sugar-free sweetener (erythritol or monk fruit)
  • 80ml (⅓ cup) coconut oil, melted
  • 5ml (1 teaspoon) pure vanilla extract
  • 5g (1 teaspoon) ground cinnamon
  • 5g (1 teaspoon) baking powder
  • 2.5g (½ teaspoon) baking soda
  • 1.25g (¼ teaspoon) ground nutmeg
  • Optional: 30g (¼ cup) chopped walnuts or unsweetened raisins

For the Greek Yogurt Frosting:

  • 240g (1 cup) plain Greek yogurt (full-fat)
  • 15ml (1 tablespoon) honey or sugar-free syrup
  • 2.5ml (½ teaspoon) pure vanilla extract

Instructions

  1. Prepare Your Equipment
  • Preheat oven to 175°C (350°F)
  • Grease an 8-inch round cake pan
  • Line bottom with parchment paper
  • Dust sides with flour
  1. Prepare the Carrots
  • Wash and peel carrots
  • Grate finely using small holes
  • Pat dry with paper towels if very moist
  1. Mix Wet Ingredients
  • In a large bowl, whisk eggs until light
  • Add applesauce, melted coconut oil
  • Mix in sweetener and vanilla
  • Whisk until thoroughly combined
  1. Combine Dry Ingredients
  • In separate bowl, whisk flour, spices
  • Add baking powder and baking soda
  • Mix thoroughly to distribute leaveners
  1. Create the Batter
  • Gradually fold dry into wet ingredients
  • Mix until just combined
  • Fold in grated carrots gently
  • Add optional nuts or raisins
  1. Bake the Cake
  • Pour batter into prepared pan
  • Smooth top with spatula
  • Bake 30-35 minutes
  • Test with toothpick for doneness
  1. Prepare Frosting
  • Strain yogurt through cheesecloth (2 hours)
  • Mix with honey and vanilla
  • Chill until ready to use
  1. Assemble
  • Cool cake completely
  • Spread frosting evenly
  • Garnish with nuts if desired

Nutritional Information

Per slice (1/8 of cake with frosting):

  • Calories: 220
  • Protein: 7g
  • Total Fat: 12g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Net Carbs: 21g

Timing:

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Cooling Time: 1 hour
  • Total Time: 2 hours

Pro Tips and Tricks

  1. Carrot Preparation
  • Use fresh, crisp carrots
  • Grate by hand for best texture
  • Avoid pre-shredded carrots
  1. Moisture Control
  • Squeeze excess moisture from carrots
  • Don’t overmix the batter
  • Check cake 5 minutes before time
  1. Frosting Success
  • Strain yogurt for thicker frosting
  • Keep cake refrigerated after frosting
  • Apply frosting when completely cool

Variations and Substitutions

  1. Flour Options:
  • Almond flour (use 2¼ cups)
  • Oat flour (use 1¾ cups)
  • Gluten-free blend (1:1 ratio)
  1. Oil Alternatives:
  • Butter (same amount)
  • More applesauce (reduce liquid)
  • Greek yogurt (⅓ cup)
  1. Spice Variations:
  • Add ginger (½ teaspoon)
  • Include cardamom (¼ teaspoon)
  • Add orange zest (1 tablespoon)

Common FAQs

Q: Can I make this vegan?
A: Yes, use flax eggs and coconut yogurt for frosting.

Q: Why did my cake turn out dense?
A: Overmixing or too much moisture in carrots can cause density.

Q: Can I make cupcakes instead?
A: Yes, bake for 18-20 minutes at same temperature.

Q: How sweet is this cake?
A: Moderately sweet from carrots and sweetener; adjust to taste.

Storage and Make-Ahead Tips

Counter Storage:

  • Unfrosted: 2 days in airtight container
  • Frosted: Must refrigerate

Refrigerator Storage:

  • Up to 5 days frosted
  • Cover tightly
  • Bring to room temperature before serving

Freezer Storage:

  • Unfrosted cake: up to 3 months
  • Wrap well in plastic and foil
  • Thaw overnight in refrigerator

Make-Ahead Tips:

  • Grate carrots 1 day ahead
  • Mix dry ingredients in advance
  • Make frosting day before
  • Assemble day of serving