Sugar Free Carrot Cake

Whenever you find a good cake recipe that’s extremely tasty and low on sugar – you’ve got a major win on your hands. Frankly? More often than not, “sugar free” translates to “taste free” or “plain” at best. Although it’s rare, sometimes gold is struck, and cakes are created that are nearly perfect in taste and texture while they lack the excess of sugar that other equally as tasty cakes have.

We found a sugar free carrot cake that is so good we wanted to shout it from the rooftop. If you’re in the market for a great carrot cake that’s just a little bit better for you than those that are chock full of sugar – this is the recipe for you.

Cake Ingredients

¾ cup vegetable oil
1 ½ cup shredded carrots
2/3 cup raisins
½ cup unsweetened apple sauce
4 large egg whites
1 cup soy flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 cup splenda
1 teaspoon vanilla

Frosting Ingredients

8 ounces cream cheese
6 tablespoons of unsalted butter
3 tablespoons splenda
1 teaspoon vanilla extract

Cooking Instructions

Begin by preheating the oven to 350 degrees. In a large bowl, mix together your oil, carrots, raisins, applesauce and egg whites. Once thoroughly combined, gradually add in your flour, baking powder, salt, nutmeg, cinnamon, splenda and vanilla.

Spray an 8×8 inch pan with cooking spray, and pour your mixture into the pan. Bake for about 30 to 35 minutes, or until a knife inserted in the center of the cake comes out clean. While your cake is baking, make the frosting: blend together the butter, cream cheese, splenda and vanilla extract until the texture is creamy and smooth. Once your cake has finished backing, allow it to cool on a wire rack before frosting.

Before serving, allow the cake to rest for a couple of hours to let all of the ingredients distribute evenly for best taste. Serve with a glass of milk, and enjoy!

Image Credit: