Gluten Free Sugar Free Carrot Cake

The classic carrot cake has been given the ultimate makeover with this deliciously zesty and subtly spiced, gluten free sugar free carrot cake recipe. It is super moist, super tasty and full of nutty sweet carrots perfect for all celebrations, or any day of the week!


gluten free and sugar free carrot cake

Carrot cake has to be one of my all-time favourite cakes, well alongside the good old Victoria sponge perhaps. My go-to recipe was a Paul Hollywood one, as I love the spice quantity and use of pecans instead of the traditional walnuts.

Therefore I decided to take on the challenge of making a version that was not only gluten-free but also had a reduced overall countable carb amount. We have found that as part of our daily type 1 diabetes management it really helps with blood glucose levels to sometimes reduce the carb amount in meals and treats. Another bonus is that it means we have to give less insulin so therefore that also reduces the potential error rate.

By making a few swaps, experimenting with lots of tasty trials and if I’m honest a few errors along the way, I think you will agree that this gluten free sugar free carrot cake recipe is an absolute winner!

slice of Gluten Free Sugar Free Carrot Cake

Why we love this carrot cake so much

Firstly not only is it gluten free but it’s also refined sugar free. This helps to reduce the overall carb count per slice which is great for my daughter’s Type 1 diabetes management but it is also great for my husband’s sensitive tum when it comes to wheat and gluten.

This carrot cake is a taste sensation – It has a delicate orange flavour, complemented by the warmth of the different spices. It is full of nutty sweet carrots and pecans which are then offset by the deliciously zesty cream cheese frosting making it quite hard to stop at just one slice.

It really is a perfect cake for all occasions, Easter, Birthdays or anytime really that you need to quell those cake cravings.


Using sweetener or sugar replacement in this recipe

In this recipe, I use a brown sugar replacement which is mostly erythritol based. This is a 1:1 substitute for sugar and works brilliantly in cakes and desserts. The brown sugar alternative works really well with the spices and orange in this cake as I find it has a slightly more mellow flavour.

This bake also uses a white sweetener, and I suggest either xylitol or erythritol. Again both are 1:1 sugar replacements but can taste slightly different.

Below is a list of my favourite sugar replacements/sweeteners to help you if you are unfamiliar:

If you prefer to use different sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites.

Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.


slice of GF carrot cake

What you will need to make this gluten free sugar free Carrot Cake:

  • Gluten-free wholemeal flour
    • Adds an extra nutty flavour using a wholemeal flour
    • I use a Doves farm fine plain wholemeal flour
  • Almond flour/ground almonds
    • Adds an extra nutty flavour and is a great no carb-count option
    • Most UK supermarkets sell ground almonds but it can be a bit more expensive. Amazon usually has a good selection of products that are larger packet sizes and so therefore a bit cheaper.
  • Spices
    • A combination of cinnamon, ginger and mixed spice gives this cake a wonderful warmth
  • Baking powder
    • I use Gluten-free
    • Essential for adding air and lightness to your bakes
  • Bicarbonate of soda
    • an alkali that is used to raise  full-flavoured cakes
  • Pecans
    • A switch from the usual walnuts
    • Adds a rich buttery flavour
  • Orange
    • Adds a wonderful zesty kick and compliments the spices
  • Sweeteners
    • I prefer Xylitol or erythritol based sugar alternatives
    • For the brown sugar alternative, I use Sukrin gold or NKD living Erythritol Gold
    • see notes above on Sweeteners
  • Eggs
    • A key component to any bake and should be free-range
  • Sunflower/vegetable oil
    • using oil instead of butter makes this cake super moist
  • Carrots
    • Well, you can’t have a carrot cake without carrots!
  • Full fat cream cheese
    • I find there can be a big difference in the quality of cream cheese
    • You may need to try a few before you find the one you like
  • Butter
    • Essential for the smoothest of frostings

How to make this deliciously tasty gluten free sugar free carrot cake

Despite the rather long list of ingredients for this cake, it is actually a pretty easy cake to make and you can do it without an electric mixer if you prefer.

First, you need to preheat the oven to 180C/160C Fan. Grease and line the base of either two or three 20cm/8in springform cake tins (depending on how many layers you are making), with baking parchment.

In a large bowl, mix the flours, baking powder, bicarbonate of soda, spices and sugars.

Then add to the bowl the orange zest, pecans and grated carrots. Stir well until all ingredients are combined.

In a measuring jug, whisk together the eggs and oil. Once all combined add it to the dry mixture and combine well.

Pour the cake mixture into the prepared cake tins and bake in the oven for 35 mins ( although start checking from 30 mins) or until a skewer comes out clean.

Leave the cakes for a bit before turning them out. Once cooled enough to handle turn them out onto a cooling rack and leave them to completely cool before adding the frosting.

How to make the cream cheese frosting

I do like to use a stand mixer or electric whisk for this part.

Simply whisk the butter until it is smooth and creamy. Then add the cream cheese, powdered sweetener and orange zest. Keep whisking until you have a nice smooth creamy frosting.

Now you are ready to assemble the cake(s). Once the cake is completely cool spread the icing generously on top and in between for a layer cake.

Gluten Free Sugar Free Carrot Cake

How to store your leftover gluten free sugar free carrot cake

Because this cake has a cream cheese frosting I prefer to store any leftovers in the fridge.  If left at room temperature, your cream cheese frosting may turn, possibly melt and more than likely fall off the cake Keep it wrapped in foil or a plastic cake box (if you have one) in the fridge for 3 to 4 days.

You can always bring your cake out 1-2 hours before serving to get it back up to room temperature.


If you are crazy about cake then why not try these other recipes:


Diabetes Note

This cake is a wonderful low carb count option. Because of the use of almond flour and sugar alternatives, the overall carb count is dramatically reduced. We have found making some switches to reduce the carb count can help to avoid some of those dreaded blood glucose spikes.

Carb Counting

The overall carb count for a double layer cake with frosting based on one serving (one slice out of 10) of this carrot cake, based on the ingredients we would count is:

  • Gluten free wholemeal flour (Doves Farm) = 150g – 97.5g of carbs

For one slice of cake, divide this by the serving size of 10 slices – 97.5/10 = 10g of carb per slice

For one slice from a triple layer cake (you probably will cut a smaller slice with 3 Layers so the serving size is12 slices) – 146.3/12 = 12g of carb per slice

Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.


If you’ve made this recipe, please leave a comment and star rating below! This is the best way you can help support me and my blog!


Don’t forget you can FOLLOW ME on Instagram and Facebook. Click below and tag @wholeheartykitchen and #wholeheartykitchen so I can see all of your amazing creations!


Gluten Free Sugar Free Carrot Cake

Gluten Free Sugar Free Carrot Cake

A deliciously zesty and subtly spiced, gluten free sugar free carrot cake that is super moist, super tasty. The perfect cake for all celebrations, or any day of the week!

Recipe by Michelle
5 from 1 vote
Course: Sweet TreatsCuisine: BritishDifficulty: Easy
Cook Mode

Keep the screen of your device on

Tiers

2

Layers
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

Ingredients

  • 150 g gluten-free wholemeal flour

  • 150 g ground almonds

  • 1 tsp ground cinnamon

  • 1 tsp mixed spice

  • 1/2 tsp ground ginger

  • 2 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 100 g pecans, roughly chopped

  • 1 grated zest of an orange

  • 200 g xylitol or erythritol

  • 100 g brown sugar alternative (see notes)

  • 300 g coarsely grated carrots

  • 4 large free range eggs

  • 150 ml vegetable oil

  • Cream Cheese Frosting
  • 100 g butter

  • 200 g full-fat cream cheese

  • 80 g powdered erythritol

  • 1 zest of an orange

Directions for the carrot cake

  • Preheat the oven to 180C/160C Fan. Grease and line the base of either two or three 20cm/8in springform cake tins (depending on how many layers you are making), with baking parchment.
  • In a large bowl, mix the flours, baking powder, bicarbonate of soda, spices and sugars.
  • Then add to the bowl the orange zest, pecans and grated carrots. Stir well until all ingredients are combined.
  • In a measuring jug, whisk together the eggs and oil. Once all combined add it to the dry mixture and combine well.
  • Pour the cake mixture into the prepared cake tins and bake in the oven for 35 mins ( although start checking from 30 mins) or until a skewer comes out clean.
  • Leave the cakes for a bit before turning them out. Once cooled enough to handle turn them out onto a cooling rack and leave them to completely cool before adding the frosting.
  • Directions for the cream cheese frosting
  • Whisk the butter until it is smooth and creamy.
  • Then add the cream cheese, powdered sweetener and orange zest. Keep whisking until you have a nice smooth creamy frosting.
  • Assemble the cake(s)
  • Once the cake is completely cool spread the icing generously in between the layers and on top.

Equipment

  • Large Bowl
  • Measuring Jug
  • 20cm /8-inch Springform Cake Tin
  • Electric Whisk/Stand Mixer

Tips and Notes

  • The recipe is for one 1 layer of sponge and 1 layer of cream cheese. If you want to make this a layer cake then change the serving above to 2 for a double layer or 3 for a triple layer.
  • Diabetes Note – This cake is a wonderful low carb-count option. Because of the use of almond flour and sugar alternatives, the overall carb count is dramatically reduced. See notes above for more carb counting information.

Leave a Comment

Your email address will not be published.

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.