Sugar Free Carrot Cake: A Guilt-Free Delight

There are certain desserts that always remind me of comfort and celebration, and carrot cake is definitely one of them. The sweet earthiness of carrots, the warmth of cinnamon, and that tender crumb are hard to resist. But for a long time, I avoided making it too often because of the sugar overload.

After a few rounds of trial and error, I finally perfected a sugar free carrot cake that doesn’t taste like it’s “missing something.” The first time I swapped out the sugar, the cake turned out a bit too dense and not nearly sweet enough.

But after experimenting with natural sweeteners and tweaking the balance of spices, I landed on this version—a moist, flavorful carrot cake that feels indulgent without the sugar crash.

Ingredients

2 cups finely grated carrots (about 3–4 medium carrots)
1 ½ cups almond flour (or whole wheat flour for a heartier version)
1 cup oat flour (can substitute with all-purpose flour if preferred)
½ cup granulated monk fruit sweetener (or erythritol, stevia blend, or coconut sugar for a less “sugar free” option)
½ cup unsweetened applesauce (replaces some oil and adds natural sweetness)
⅓ cup coconut oil, melted (can use olive oil or neutral vegetable oil)
3 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts or pecans (optional, but highly recommended)
½ cup unsweetened shredded coconut (optional for texture)
¼ cup unsweetened almond milk (or regular milk)

Optional Cream Cheese Frosting (sugar free):

8 oz cream cheese, softened
3 tablespoons unsalted butter, softened
¼ cup powdered monk fruit or erythritol
1 teaspoon vanilla extract

Instructions / Method

Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan or loaf pan with parchment paper.
Mix the Dry Ingredients
In a medium bowl, whisk together almond flour, oat flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. This keeps the spices evenly distributed.
Whisk the Wet Ingredients
In a large bowl, beat the eggs, sweetener, and vanilla until frothy. Add the applesauce, melted coconut oil, and almond milk. Mix until well combined.
Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture. Don’t overmix—just stir until you no longer see dry flour.
Fold in Add-Ins
Stir in the grated carrots, nuts, and shredded coconut (if using). The batter will look thick, but that’s exactly what gives the cake its rich texture.
Bake
Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, it may need an extra 5–10 minutes.
Cool and Frost
Let the cake cool completely before adding frosting. For the sugar free cream cheese frosting, beat together cream cheese, butter, powdered monk fruit, and vanilla until creamy and smooth. Spread evenly over the cooled cake.

Preparation & Cooking Time

Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: About 1 hour (including cooling time)
Serving size: 10–12 slices

Serving Suggestions

This sugar free carrot cake is wonderful with a cup of hot tea or coffee. If you want to dress it up, garnish with a sprinkle of cinnamon, extra chopped walnuts, or a few curls of unsweetened coconut on top of the frosting.

For storing, keep it in an airtight container in the fridge for up to 5 days. To serve again, let slices come to room temperature or warm slightly in the microwave for that just-baked feel. The cake also freezes beautifully—wrap slices individually and thaw overnight when needed.

@ketofocus

FAQs

Can I make this ahead of time?
Yes! In fact, carrot cake often tastes better the next day because the spices have more time to meld.

How do I store leftovers?
Refrigerate in an airtight container for up to 5 days. For longer storage, freeze slices individually.

What’s the best substitute for almond flour?
You can use all-purpose flour or whole wheat flour if you prefer, though the texture will be less moist and nutty.

Can I freeze this cake?
Absolutely. Wrap slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before enjoying.

How can I make it dairy free?
Skip the cream cheese frosting or use a dairy-free cream cheese substitute. For the cake, the recipe is already dairy free if you choose almond milk.

From My Kitchen to Yours

This sugar free carrot cake has become my go-to dessert when I want something wholesome yet satisfying. It’s proof that you don’t need cups of sugar to create something indulgent. Every slice feels like a little victory—moist, spiced just right, and guilt-free. I hope when you bake it, you feel the same sense of joy I do, sharing a dessert that’s both comforting and mindful.