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Sugar Free Carrot Cake
Anne Newgent

Sugar Free Carrot Cake

This incredible Sugar Free Carrot Cake delivers on all fronts – moist, rich, and bursting with warm spices, it’s a truly guilt-free indulgence. You can enjoy every delightful bite knowing you're nourishing your body with high-quality ingredients.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups whole wheat pastry flour or almond flour blend
  • ½ cup vanilla or unflavored whey or plant-based protein powder
  • 2 teaspoons ground cinnamo
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups finely grated carrots
  • ½ cup unsweetened almond milk
  • ½ cup unsweetened applesauce
  • 4 large eggs
  • 1 cup granulated erythritol
  • 2 teaspoons pure vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • 8 ounces light cream cheese
  • ½ cup unsalted butter
  • ½ cup powdered erythritol
  • ¼ cup unflavored or vanilla protein powder
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons unsweetened almond milk (as needed)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s), then line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the flour, protein powder, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
  3. In a separate large bowl, whisk together the almond milk, applesauce, eggs, erythritol, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the grated carrots and nuts (if using).
  6. Pour the batter into your prepared pan(s) and bake for 30-35 minutes for an 8-inch round cake or 35-40 minutes for a 9x13 inch pan.
  7. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  8. For the frosting, beat the cream cheese and butter until light and fluffy, then mix in the powdered erythritol and protein powder, and adjust with almond milk for desired consistency.
  9. Once the cake is cool, frost with the cream cheese mixture, slice, serve, and enjoy.

Notes

Ensure eggs and dairy are at room temperature for best results. Adjust sweetness to personal preference.