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
- 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
- Prepare the Carrots
- Wash and peel carrots
- Grate finely using small holes
- Pat dry with paper towels if very moist
- 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
- Combine Dry Ingredients
- In separate bowl, whisk flour, spices
- Add baking powder and baking soda
- Mix thoroughly to distribute leaveners
- Create the Batter
- Gradually fold dry into wet ingredients
- Mix until just combined
- Fold in grated carrots gently
- Add optional nuts or raisins
- Bake the Cake
- Pour batter into prepared pan
- Smooth top with spatula
- Bake 30-35 minutes
- Test with toothpick for doneness
- Prepare Frosting
- Strain yogurt through cheesecloth (2 hours)
- Mix with honey and vanilla
- Chill until ready to use
- 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
- Carrot Preparation
- Use fresh, crisp carrots
- Grate by hand for best texture
- Avoid pre-shredded carrots
- Moisture Control
- Squeeze excess moisture from carrots
- Don’t overmix the batter
- Check cake 5 minutes before time
- Frosting Success
- Strain yogurt for thicker frosting
- Keep cake refrigerated after frosting
- Apply frosting when completely cool
Variations and Substitutions
- Flour Options:
- Almond flour (use 2¼ cups)
- Oat flour (use 1¾ cups)
- Gluten-free blend (1:1 ratio)
- Oil Alternatives:
- Butter (same amount)
- More applesauce (reduce liquid)
- Greek yogurt (⅓ cup)
- 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