Every once in a while, we all enjoy a slice of cake. However, it gets difficult to enjoy something sweet because you’re either avoiding sugar for health or personal reasons. Our sugar-free carrot cake has all of your favourite flavours without the bothersome sugar that makes you feel ill or guilty. With a whipped cream filling and topping, it has the familiar carrot cake feel and is ideal for any celebration.
No-sugar carrot cake suggestions
Use the side of the grater with the tiniest holes when shredding the carrots for a nicer texture. The remaining dough is simple to combine, and you can bake it in as many layers as you like. But remember to adjust the baking time. When a knife or toothpick inserted into the centre of the sugar-free carrot cake emerges clean, it is done baking. If you’re feeling creative, you may also add different crushed nuts in addition to the cinnamon and whipped cream.
Without feeling guilty, savour a wonderful slice of sugar-free carrot cake. Our cake pairs well with your favourite cup of tea or coffee and has the ideal texture.
No-sugar carrot cake recipe
Course: Dessert
Cuisine: Global
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
This carrot cake is a fuss-free, easy to follow recipe. It is perfect for whipping up if you’re looking for a quick treat that is even ideal for diabetics.
Ingredients
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2 cups all-purpose flour
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1 cup Xylitol
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4 eggs
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half-cup of sunflower oil
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20 ml baking powder
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10 ml baking soda
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5 ml cinnamon
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750 ml finely grated carrots
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10 ml vanilla essence
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500 ml fresh cream – whipped
Method
- Whisk the xylitol, eggs and oil together, add the vanilla essence.
- In a bowl, sift the flour, cinnamon, baking powder and baking soda together and stir into the wet ingredients.
- Add the carrots until combined and divide the batter into two greased 20 cm cake tins. Bake for 30-40 minutes in an oven preheated to 180°C.
- Once the cake has cooled, ice the cake with the whipped cream and sprinkle with extra cinnamon if desired.