Sugar Free Carrot Cake Recipes

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SUGAR FREE CARROT CAKE CUPCAKES RECIPE



Sugar Free Carrot Cake Cupcakes Recipe image

A healthier low carb sugar free carrot cake cupcakes recipe with fluffy cream cheese frosting. Try these amazingly moist and flavorful low carb cupcakes.

Provided by Kim Hardesty

Categories     Dessert

Time 1h

Number Of Ingredients 19

4 tbsp butter, softened
1/3 cup Low carb brown sugar ( (don't have this? See note below))
1/2 tsp vanilla
1/3 cup almond flour
1/3 cup coconut flour
1/4 cup shredded coconut
2 tbsp whey protein powder ((helps with texture))
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp salt
3 large eggs
2 tbsp heavy cream
2 ounces finely grated carrot ((about 1 medium))
4 ounces butter (softened)
4 ounces cream cheese (softened)
1/2 cup heavy cream (whipped very stiffly (4 oz))
1/3 cup low carb powdered sugar ((or Swerve Confectioners))
1 tsp vanilla

Steps:

  • Preparation: Preheat oven to 350 degrees and place the rack to the lower third of the oven. Line 9 cupcakes wells with liners. Measure dry ingredients into a small bowl and whisk to break up any lumps. Finely grate the carrot.
  • Method: Put the softened butter, brown sugar substitute, and vanilla in a medium bowl and mix with a hand mixer until light and fluffy. Add 1 egg and beat again until the mixture is thick, light and fluffy.
  • Add 1/3 of the dry ingredients and mix thoroughly, scraping down the bowl. Add another egg and mix until incorporated and the batter is light and fluffy. Continue alternating the dry and wet ingredients, scraping the bowl after the dry additions and keeping the texture nice and light. Add the carrot and heavy cream at the very end. Mix until incorporated. (The batter should be thick but easy to work with. If it's not, add 1-2 more tbsps of heavy cream, but work quickly.)
  • Bake: Get the batter into the cupcake liners before it thickens up. Evenly divide the batter between the muffin liners and place into the oven. Turn the oven to 400 and bake for 5 minutes to get the batter rising. Turn the oven back to 350 and bake for 20 minutes or until the tops are firm when lightly pressed with a finger, but still sound moist. Remove and let cook completely before frosting.
  • Fluffy Cream Cheese Frosting: Whip the butter and cream cheese together with the vanilla extract and the sweetener. Whip the heavy cream until it is very stiff. Fold the whipped cream into the cream cheese mixture 1/3 at a time. Frost the cupcakes and refrigerate or serve.

Nutrition Facts : Calories 370 kcal, Carbohydrate 7 g, Protein 8 g, Fat 35 g, Fiber 3 g, ServingSize 1 cupcake

CARROT CAKE -SUGAR FREE



Carrot Cake -Sugar Free image

Make and share this Carrot Cake -Sugar Free recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 cups grated carrots
2 eggs
1/2 cup oil
1 (4 ounce) jar banana baby food
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
8 ounces cream cheese or 8 ounces fat free cream cheese
1/4 teaspoon lemon extract
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350.
  • Combine carrots, eggs, oil, and baby food in a large bowl.
  • In smaller bowl, mix together flour, baking soda, cinnamon, and salt. Then stir these dry ingredients into the carrot egg mix.
  • Pour into greased 8"square pan. Bake 30 minutes
  • Figures are for the whole cake and frosting.
  • using nonfat cream cheese=1326 cals, 110 fat, 75 fiber.
  • using reg. cream cheese=1606 cals, 150 fat, 75 fiber.

Nutrition Facts : Calories 312.6, Fat 25, SaturatedFat 7.7, Cholesterol 77.7, Sodium 428.8, Carbohydrate 17.7, Fiber 2.7, Sugar 3.9, Protein 5.6

SUGAR-FREE CARROT CAKE



Sugar-free carrot cake image

This dairy-free and sugar-free carrot cake uses natural xylitol to sweeten it and is very simple to make

Provided by Caroline Hire - Food writer

Categories     Afternoon tea, Dessert

Time 1h25m

Yield Cuts into 6-8 slices

Number Of Ingredients 10

100g pecan
140g self-raising flour , sieved
2 tsp ground cinnamon
1 tsp bicarbonate of soda
140g xylitol
2 large eggs (at room temperature)
140ml rapeseed oil
175g grated carrot
100g sultana
drizzle of agave syrup (optional)

Steps:

  • Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
  • In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
  • In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
  • Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.

Nutrition Facts : Calories 404 calories, Fat 28.2 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10.5 grams sugar, Fiber 2.2 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium

SUGAR-FREE KETO CARROT CAKE WITH ALMOND FLOUR



Sugar-Free Keto Carrot Cake With Almond Flour image

The best low carb keto carrot cake recipe! Learn how to make sugar-free carrot cake with almond flour for a moist and delicious dessert.

Provided by Maya | Wholesome Yum

Categories     Dessert

Time 55m

Number Of Ingredients 13

3/4 cup Besti Monk Fruit Allulose Blend ((or coconut sugar for paleo))
3/4 cup Unsalted butter ((softened; use coconut or ghee for paleo or dairy-free))
1 tbsp Blackstrap molasses ((optional))
1 tsp Vanilla extract
1/2 tsp Pineapple extract ((optional))
4 large Eggs ((preferably at room temperature))
2 1/2 cup Wholesome Yum Blanched Almond Flour
2 tsp Baking powder
2 tsp Cinnamon
1/2 tsp Sea salt
2 1/2 cup Carrots ((grated, measured loosely packed after grating))
1 1/2 cup Pecans ((chopped; divided into 1 cup and 1/2 cup))
2 full recipes Sugar-free cream cheese frosting

Steps:

  • Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
  • Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)

Nutrition Facts : Calories 359 kcal, Carbohydrate 8.5 g, Protein 7.5 g, Fat 34 g, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SUGAR FREE CARROT CAKE RECIPE



Sugar Free Carrot Cake Recipe image

You'll choose this sugar free carrot cake for your next guilty pleasure. Enjoy a sweet and nutty carrot cake with cream cheese frosting, without the sugar!

Provided by Recipes.net Team

Categories     Cakes

Time 2h10m

Yield 8

Number Of Ingredients 22

8 oz peeled and finely grated carrots
1½ cups almond flour
2 pcs eggs
½ cups desiccated coconut
½ cup dried cranberries
⅓ cup or pecan nuts, roasted, and chopped walnuts
¼ cup honey
¼ cup milk
¼ cup coconut oil
¼ cup unsweetened applesauce
2 tsp ground cinnamon
1 tsp vanilla extract
1 tsp baking powder
¼ tsp ground green cardamom
½ tsp ground ginger
¾ tsp salt
⅛ tsp ground nutmeg
cooking spray
4 oz preferably organic cream cheese
½ cup chilled heavy cream
4 tbsp honey
½ tsp pure vanilla extract

Steps:

  • Preheat the oven at 350 degrees F. Grease an 8-inch springform cake tin with cooking spray and line with parchment paper.
  • In a large bowl, mix the carrots, almond flour, desiccated coconut, walnuts or pecans, cranberries, ground cinnamon, baking powder, ground ginger, ground green cardamom, nutmeg, and salt.
  • In another bowl, add in the eggs, honey, milk, coconut oil, applesauce, and vanilla extract. Whisk to combine.
  • Add the dry mixture into your wet mixture until evenly combined
  • Transfer the cake batter to your cake tin. Bake it in the oven for roughly 45 minutes, or until a cake tester comes out clean.
  • Once your cake is done baking, remove it from the pan and allow it cool on a rack.
  • In a chilled mixing bowl beat the heavy cream until soft peaks form.
  • In a separate bowl, add in the cream cheese, honey, and vanilla extract. Cream until smooth, roughly 5 minutes.
  • Fold in the whipped cream to your cream cheese mixture until evenly incorporated.
  • Spread your cream cheese frosting over your cooled cake.
  • Stick roughly 4 pieces of toothpicks into the cake and place your cling film on top. This will prevent the cling film from sticking to your frosting.
  • Cover your carrot cake and chill until the frosting becomes firm. Enjoy your sugar-free carrot cake at room temperature or served chilled.

Nutrition Facts : Calories 438.00kcal, Carbohydrate 35.00g, Cholesterol 38.00mg, Fat 33.00g, Fiber 5.00g, Protein 7.00g, SaturatedFat 15.00g, ServingSize 8.00 slices, Sodium 348.00mg, Sugar 26.00g, UnsaturatedFat 4.00g

SUGAR-FREE CARROT CAKE



Sugar-Free Carrot Cake image

I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by A Better Jennifer.

Provided by internetnut

Categories     Dessert

Time 48m

Yield 10-12 serving(s)

Number Of Ingredients 17

6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola oil or 2/3 cup safflower oil
1/4 cup water
3 cups unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
1 1/2 cups light cream cheese
1 1/2 tablespoons margarine, softened
16 teaspoons Equal sugar substitute (16 packets Equal , 16 grams NutraSweet , each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
2 tablespoons 1% low-fat milk

Steps:

  • Preheat oven to 350°F
  • Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.
  • Pour into cake pans, and bake at 350°F for 25 to 30 minutes. Then reduce heat to 325°F for 8 to 12 more minutes. Serve cooled (even refrigerated) with Cream Cheese Frosting.
  • Sugar-Free Cream Cheese Frosting 1 1/2 cups light cream cheese 1 1/2 Tablespoons margarine, softened 16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar) 2 teaspoons vanilla 0-2 Tablespoons 1% milk to thin frosting Beat together cream cheese and margarine. Then stir in Equal®, and milk till powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.

Nutrition Facts : Calories 547.7, Fat 25, SaturatedFat 6.5, Cholesterol 26, Sodium 683.6, Carbohydrate 72.3, Fiber 3, Sugar 34.1, Protein 10.9

SUGAR FREE CARROT CAKE MUFFINS



Sugar Free Carrot Cake Muffins image

his easy recipe for Sugar Free Carrot Cake Muffins is perfect for breakfast, brunch, or for snacking on. Better that cupcakes!

Provided by SFD

Categories     Breakfast     brunch     Snack

Time 50m

Number Of Ingredients 8

1 Sugar Free Yellow Cake Mix (-see post for details.)
1 Sugar Free Vanilla Instant Pudding (- 1 (4) serving, see post for details.)
2 tbsp Splenda
2 1/2 tsp Ground Cinnamon
4 Eggs (-whipped)
⅔ cup Water
¾ cup Vegetable Oil
3 cups Carrots (-grated)

Steps:

  • Preheat your oven to 325 and prep you muffin pans for nonstick.
  • In a mixing bowl, use a whisk or a fork to combine together your cake mix, pudding mix, sugar free alternative, and cinnamon.
  • Now in another bowl, mix together the eggs, water and oil.
  • For the next step we will add the first bowl with the dry ingredients with the second bowl with the wet ingredients. Add half of the dry ingredients at a time stirring gently between additions. Do not over mix, simply mix until blended. Lastly, fold in any optional nuts.
  • Bake this for 35-40 minutes or until a toothpick comes out clean. Allow the your cupcakes to cool before serving or frosting. However, you do not need to frost these as they are muffins. Thus, enjoy them any way that you would like to.

SUGAR FREE CARROT CAKE



Sugar Free Carrot Cake image

Sugar Free Carrot Cake is moist and sweet just like the classic version--without the extra carbs! Topped with a sugar free cream cheese frosting, this carrot cake recipe is keto, gluten free and freezer friendly!

Provided by Aimee

Categories     Desserts

Time 50m

Number Of Ingredients 18

¾ cup unsalted butter, room temperature
½ cup granulated monk fruit
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups finely shredded carrots
3 Tablespoons coconut flour
2 ½ cups almond flour
½ teaspoon ground ginger
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup chopped pecans
8 ounce cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup powdered monk fruit
1 teaspoon vanilla extract

Steps:

  • Pre-heat the oven to 350 degrees F and prepare a 9'' x 13'' baking dish with parchment paper. Set aside.
  • Add softened butter and granulated monk fruit to a large mixing bowl. Mix until creamy.
  • Add one egg at a time, mixing well after each addition. Add vanilla extract and combine.
  • Add two cups of shredded carrots and stir to combine. Add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.
  • Fold in roughly chopped pecans.
  • Pour the batter into the prepared baking dish, spreading evenly.
  • Bake the cake for 25 to 30 minutes or until lightly golden in the edges. When inserting a toothpick, this should come out clean.
  • Let the cake cool for completely before adding frosting.
  • Prepare the cream cheese frostingby combining cream cheese and softened butter in a bowl and beating until well blended (about 2-3 minutes.
  • Once the mixture is very creamy, add powdered monk fruit and vanilla extract. MIx until blended. Taste the frosting and decide if it needs to be sweeter (everyone had a different opinion)! If you want it sweeter, add more powdered monk fruit, 1/4 cup at a time.
  • Once the cake has cooled, spread the frosting on top. Chill for one hour before serving.
  • Optional: add some chopped pecans, pumpkin seeds, and orange zest as a garnish on top of the frosting.
  • Divide your cake into 20 squares and serve.

Nutrition Facts : Calories 293 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 slice, Sodium 140 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

SUGAR-FREE CARROT CAKE WITH ORANGE CREAM CHEESE ICING



Sugar-free carrot cake with orange cream cheese icing image

A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g carbohydrate (of which 5.5g sugars), 22g fat (of which 6g saturates), 1.5g fibre and 0.5g salt per slice.

Provided by Justine Pattison

Categories     Cakes and baking

Yield Serves 10-12

Number Of Ingredients 12

150g/5½oz self-raising flour
100g/3½oz ground almonds
50g/1¾oz raisins
50g/1¾oz walnut halves, roughly broken
4 tsp ground mixed spice
1 tsp bicarbonate of soda
3 large free-range eggs
100ml/3½fl oz sunflower oil, plus extra for greasing
3 tbsp semi-skimmed milk
300g/10½oz carrots, coarsely grated
150g/5½oz full-fat cream cheese
1 medium orange, finely grated zest only

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.
  • Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
  • In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
  • Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
  • Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
  • To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.
  • Cut into small wedges to serve.

Nutrition Facts : Calories 277kcal, Carbohydrate 14.5g, Fat 22g, Fiber 1.5g, Protein 7g, SaturatedFat 6g, Sugar 5.5g

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