I’m here again with another amazingly delicious (yes deceptively healthy) dessert recipe. We have made this sugar free carrot cake for the past fews Easters, and it is so, so good! We even have taken it to a friend’s and served it without mentioning that it was in any way healthy, and everyone loved it and never suspected a thing. You should absolutely make it for your next gathering.
This cake has a secret ingredient that I think really sent it over the top. Can you guess? Hint: it’s an unsuspected extract. See the recipe below to find out the answer.
I have added lemon juice to my cream cheese frosting for many, many years, and I continue to think it really cuts the sweetness and makes the frosting taste just right!
What are you planning for your Easter? What will you do? We plan on having a wonderful church service, which will include many friends being baptized. So powerful! And then we will head to a friend’s home where there will be an Easter egg hunt, deviled eggs, this Italian salad, and of course the secretly sugar free carrot cake. All in all, it will be a wonderful day celebrating our Savior’s resurrection.
Here is another fun twist on carrot cake for Easter:
He isn’t here! He is risen from the dead, just as he said would happen. Come, see where his body was lying.
matthew 28:6
Sugar Free Carrot Cake
Ingredients
For the Cake
- 3 C carrots (shredded)
- 1 1/2 C baking blend or equal parts coconut and almond flour
- 1 3/4 C Gentle Sweet or your favorite sugar substitute (Swerve, Splenda, Truvia)
- 1/2 C flax meal
- 2/3 C oat fiber
- 1 t ground cloves
- 4 t cinnamon
- 2 t nutmeg
- 1 t salt
- 4 t baking soda
- 2 t baking powder
- 2 C Greek Yogurt
- 1 t vanilla extract
- 1 t orange extract
- 8 T melted butter
- 1/2 C water
- 6 eggs
For the Frosting
- 16 oz 1/3 less fat cream cheese at room temperature
- 8 T butter at room temperture
- 1 C Gentle Sweet or your favorite confectioner sugar substitute
- 1 T lemon juice
Instructions
- Preheat oven to 350° and spray 2 9-inch cake pans with non-stick oil.
- Place all cake ingredients in a large mixing bowl and mix until well combined.
- Pour the mixture into the cake pan and bake for 35-40 minutes until a toothpick comes out clean.
- While the cake bakes, make the cream cheese frosting. Add all of the frosting ingredients to a food processor (or stand mixer) and process until creamy.
- Turn out the cakes when completely cooled and frost with the cream cheese frosting.
- Refrigerate until serving. I like to make this the day before to the flavors really soak in!
Do you have any idea what the carb count would be for the Sugar Free Carrot cake? Thanks! Looks very nice and sounds delicious.
I think it is around 5 carbs per slice.
Where do you find the gentle sweet substitute?
Thanks
https://store.trimhealthymama.com/product/gentle-sweet-xylitol-erythritol-stevia-ground-blend-16oz-bag/
Thank you for the great sugar free recipe! My son is sugar free and also dairy free besides gluten free.
So the coconut and almond flour are perfect.
I appreciate more recipes that are already safer for him. Now I just need to substitute the butter and yogurt
in the cake and the cream cheese in the frosting.
I am so thankful to find your website, thanks to the Iowa Farm Bureau Family Living newspaper.
I am looking forward to getting your cookbook.
And last but most important is your families faith that you share in scripture and in your writing.
Thank you for the Scripture Writing Plan!
Hi! Thank you for reading The Gingham Apron! We’re so glad you’re here. This recipe is gluten-free, and you could make a few substitutions to make it just right for him. I would substitute the butter with coconut oil and the yogurt with either apple sauce or almond milk yogurt. Then I would make the cream cheese frosting with dairy free cream cheese. I have a friend who uses Kite Hill brand and really loves it! Let me know if the cake turns out for you. Blessings!
Hi Annie!
It’s Amy’s mom. This recipe sounds delicious. I LOVE carrot cake so much and need to give this a try. Happy Easter. He is risen!
Love, Angie