The classic carrot cake has been given the ultimate makeover with this sugar free carrot cake recipe. Topped with a mouth-watering sugar-free cream cheese frosting this cake has it all – It’s gluten-free, super moist, subtly spiced, deliciously tasty and kinder on blood sugars. Making it a healthier choice and the perfect diabetic-friendly cake without sacrificing taste or texture!
Carrot cake is a classic dessert that many people enjoy and 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.
However, 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. As one of the tools in our type 1 diabetes management toolkit, we have found it really helps with managing 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!
Why you’ll love this sugar free carrot cake recipe
This carrot cake always goes a storm whenever I make it and it’s quite hard to stop at just one slice. Here are a few of the reasons why:
It is a taste sensation – This cake 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 sugar free cream cheese frosting.
Kinder on blood glucose levels – Whether you are a person living with diabetes or not, we should all be mindful of creating sharp peaks and falls when it comes to our blood sugars. This sugar free carrot cake recipe combines sugar substitutes, healthy fats and flour alternatives that all work together to help minimise blood sugar rises.
The perfect cake for all occasions – add on a few decorations and this carrot cake make the perfect celebration cake. Ideal for Easter and Birthdays. However, you can also keep it simple as it also makes a great anytime afternoon tea cake or dessert.
Are sugar free cakes OK for diabetics?
Just like all cakes, carrot cake, despite the fact it has a vegetable in it, is still not the healthiest of choices. However, life is all about balance and rather than thinking of foods as good and bad, I prefer to consider the frequency with which I would eat them.
Carrot cake is something I would eat on occasion, but certainly, not every day. So just be mindful of recipes that say healthy, sugar free etc as whilst they are arguably an improvement, they will still be high in calories and fat.
This carrot cake recipe replaces traditional wheat flour with a combination of gluten free flour and almond flour. But it’s also refined sugar-free. This recipe uses a mix of sugar substitutes, xylitol and a brown sugar replacement, which you can read more about in the section below.
Both these ingredient substitutions work to reduce blood sugar rises as well as help to lower the overall carb count per slice. These changes are not only great for anyone who is coeliac or sensitive to wheat and gluten, but can also help to support diabetes management.
Using Sugar substitutes in this recipe
I use 2 different sugar substitutes in this recipe. The first is a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking. I like this sugar substitute because of its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.
I also use a brown sugar replacement, which is a combination of erythritol, tagatose, glycerol, malt extract (gluten free) and stevia. This does cause a slight rise in my daughter’s blood sugars. But I would experiment to see what it does to yours in order to decide if you need to adjust carb counting and insulin requirements.
You can find a list of my recommended products that I use on my shop page!
There are many sugar substitutes and brands out there, so don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.
If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.
Please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!
What you will need to make sugar free Carrot Cake
Gluten-free flour
There are lots of variations of GF flour containing different mixes of grains
I use FREEE GF plain flour
Almond flour/ground almonds
Gluten-free and add an extra nutty flavour
Used instead of wheat flour – it is a great no carb-count option.
Read more about using almond flour in this article!
You can find a list of my recommended products that I use on my shop page!
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
Sugar Substitutes
I used Xylitol and a brown sugar replacement, which are both a 1:1 sugar replacement.
You could use any sweetener of your choice. Just make sure to adjust quantities as the sweetness levels vary between them as I explain here
You can find a list of my recommended products that I use on my shop page!
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
I use rapeseed oil as it has a lower saturated fat content and is flavourless
Carrots
Well, you can’t have a carrot cake without carrots!
Pistachios (optional)
For decoration purposes
sugar free cream cheese Frosting
Butter
Essential for the smoothest of frostings
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
It needs to be a powdered sweetener otherwise your frosting will be crunchy
For the cream cheese frosting, I use powdered xylitol
Orange Zest
Really brings out the subtle flavour in the cake and works well with all the sweetness
Equipment Needed
How to make Low Carb carrot cake
Despite the rather long list of ingredients for this cake, it is actually a pretty easy cake to make and you only need an electric whisk for the sugar free cream cheese frosting
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 sugar free cream cheese frosting
I do like to use a stand mixer or electric whisk for this part. See the full recipe here if you want to learn more about making the perfect sugar free cream cheese icicng
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.
Tips for the best sugar free carrot cake and sugar free frosting
Here are some tips to help you make the perfect sugar-free carrot cake:
- Choose the right sweetener: – There are many different sweeteners that you can use instead of sugar. Each one has its own unique flavour profile, level of sweetness and impact on blood glucose. So experiment until you find your favourite and use my sugar substitute guide to help you .
- Adapt the spices – Play with the spice quantities as you may prefer more or less or may want to include some nutmeg as well. Find the balance that’s right for you.
- Don’t over mix – Over mixing can lead to a dense or tough cake texture. Mix only until all ingredients are combined properly.
- Make sure you cream your butter – You need to ensure your butter is totally smooth before you add the other ingredients. This is why I recommend using an electric whisk. Otherwise, you will end up with a lumpy frosting!
How to store your leftover 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. Therefore keep it in a plastic cake box preferably and 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.
Looking for some more sugar free cake recipes, then why not try these other recipes:
COCONUT AND RASPBERRY JAM CAKE
LOW CARB CHOCOLATE CHIP BANANA BREAD
Diabetes Note
This cake is a wonderful lower 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 blood glucose spikes.
If you would like to read more about this then check out my post on THE BENEFITS OF A WHOLE FOOD DIET AND DIABETES.
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:
- 150g Gluten free plain flour (FREE) = 120g of carbs
For one slice of cake, divide this by the serving size of 10 slices – 120/10 = 12g of carbs 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) – 180/12 = 15g 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.
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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!
2
Layers15
minutes35
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Ingredients
150 g 1 cup gluten-free plain flour
150 g 1 1/3 cup almond flour
1 tsp 1 tsp ground cinnamon
1 tsp 1 tsp mixed spice
1/2 tsp 1/2 tsp ground ginger
2 tsp 2 tsp baking powder
1/2 tsp 1/2 tsp bicarbonate of soda
100 g 1 cup pecans, roughly chopped
1 1 grated zest of an orange
200 g 1 cup xylitol or erythritol
100 g 3/7 cup brown sugar alternative (see notes)
300 g 2 1/3 cup coarsely grated carrots
4 large 4 large free range eggs
150 ml 4 2/3 fl oz vegetable oil
- Cream Cheese Frosting
100 g 3/7 cup butter
200 g 7/8 cup full-fat cream cheese
80 g 1/3 cup powdered xylitol
1 zest 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.
Optional decorate with chopped pistachios
Equipment
Tips and Notes
- The recipe is for a two-tier cake and enough sugar free cream cheese frosting both. If you want to make this a layer cake, change the serving above to 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.
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