Carrot Cake Sugar Free Recipes

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CARROT CAKE -SUGAR FREE



Carrot Cake -Sugar Free image

Make and share this Carrot Cake -Sugar Free recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 cups grated carrots
2 eggs
1/2 cup oil
1 (4 ounce) jar banana baby food
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
8 ounces cream cheese or 8 ounces fat free cream cheese
1/4 teaspoon lemon extract
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350.
  • Combine carrots, eggs, oil, and baby food in a large bowl.
  • In smaller bowl, mix together flour, baking soda, cinnamon, and salt. Then stir these dry ingredients into the carrot egg mix.
  • Pour into greased 8"square pan. Bake 30 minutes
  • Figures are for the whole cake and frosting.
  • using nonfat cream cheese=1326 cals, 110 fat, 75 fiber.
  • using reg. cream cheese=1606 cals, 150 fat, 75 fiber.

Nutrition Facts : Calories 312.6, Fat 25, SaturatedFat 7.7, Cholesterol 77.7, Sodium 428.8, Carbohydrate 17.7, Fiber 2.7, Sugar 3.9, Protein 5.6

SUGAR FREE CARROT CAKE RECIPE



Sugar Free Carrot Cake Recipe image

You'll choose this sugar free carrot cake for your next guilty pleasure. Enjoy a sweet and nutty carrot cake with cream cheese frosting, without the sugar!

Provided by Recipes.net Team

Categories     Cakes

Time 2h10m

Yield 8

Number Of Ingredients 22

8 oz peeled and finely grated carrots
1½ cups almond flour
2 pcs eggs
½ cups desiccated coconut
½ cup dried cranberries
⅓ cup or pecan nuts, roasted, and chopped walnuts
¼ cup honey
¼ cup milk
¼ cup coconut oil
¼ cup unsweetened applesauce
2 tsp ground cinnamon
1 tsp vanilla extract
1 tsp baking powder
¼ tsp ground green cardamom
½ tsp ground ginger
¾ tsp salt
⅛ tsp ground nutmeg
cooking spray
4 oz preferably organic cream cheese
½ cup chilled heavy cream
4 tbsp honey
½ tsp pure vanilla extract

Steps:

  • Preheat the oven at 350 degrees F. Grease an 8-inch springform cake tin with cooking spray and line with parchment paper.
  • In a large bowl, mix the carrots, almond flour, desiccated coconut, walnuts or pecans, cranberries, ground cinnamon, baking powder, ground ginger, ground green cardamom, nutmeg, and salt.
  • In another bowl, add in the eggs, honey, milk, coconut oil, applesauce, and vanilla extract. Whisk to combine.
  • Add the dry mixture into your wet mixture until evenly combined
  • Transfer the cake batter to your cake tin. Bake it in the oven for roughly 45 minutes, or until a cake tester comes out clean.
  • Once your cake is done baking, remove it from the pan and allow it cool on a rack.
  • In a chilled mixing bowl beat the heavy cream until soft peaks form.
  • In a separate bowl, add in the cream cheese, honey, and vanilla extract. Cream until smooth, roughly 5 minutes.
  • Fold in the whipped cream to your cream cheese mixture until evenly incorporated.
  • Spread your cream cheese frosting over your cooled cake.
  • Stick roughly 4 pieces of toothpicks into the cake and place your cling film on top. This will prevent the cling film from sticking to your frosting.
  • Cover your carrot cake and chill until the frosting becomes firm. Enjoy your sugar-free carrot cake at room temperature or served chilled.

Nutrition Facts : Calories 438.00kcal, Carbohydrate 35.00g, Cholesterol 38.00mg, Fat 33.00g, Fiber 5.00g, Protein 7.00g, SaturatedFat 15.00g, ServingSize 8.00 slices, Sodium 348.00mg, Sugar 26.00g, UnsaturatedFat 4.00g

SUGAR-FREE CARROT CAKE



Sugar-Free Carrot Cake image

I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by A Better Jennifer.

Provided by internetnut

Categories     Dessert

Time 48m

Yield 10-12 serving(s)

Number Of Ingredients 17

6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola oil or 2/3 cup safflower oil
1/4 cup water
3 cups unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
1 1/2 cups light cream cheese
1 1/2 tablespoons margarine, softened
16 teaspoons Equal sugar substitute (16 packets Equal , 16 grams NutraSweet , each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
2 tablespoons 1% low-fat milk

Steps:

  • Preheat oven to 350°F
  • Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.
  • Pour into cake pans, and bake at 350°F for 25 to 30 minutes. Then reduce heat to 325°F for 8 to 12 more minutes. Serve cooled (even refrigerated) with Cream Cheese Frosting.
  • Sugar-Free Cream Cheese Frosting 1 1/2 cups light cream cheese 1 1/2 Tablespoons margarine, softened 16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar) 2 teaspoons vanilla 0-2 Tablespoons 1% milk to thin frosting Beat together cream cheese and margarine. Then stir in Equal®, and milk till powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.

Nutrition Facts : Calories 547.7, Fat 25, SaturatedFat 6.5, Cholesterol 26, Sodium 683.6, Carbohydrate 72.3, Fiber 3, Sugar 34.1, Protein 10.9

SUGAR-FREE CARROT CAKE



Sugar-free carrot cake image

This dairy-free and sugar-free carrot cake uses natural xylitol to sweeten it and is very simple to make

Provided by Caroline Hire - Food writer

Categories     Afternoon tea, Dessert

Time 1h25m

Yield Cuts into 6-8 slices

Number Of Ingredients 10

100g pecan
140g self-raising flour , sieved
2 tsp ground cinnamon
1 tsp bicarbonate of soda
140g xylitol
2 large eggs (at room temperature)
140ml rapeseed oil
175g grated carrot
100g sultana
drizzle of agave syrup (optional)

Steps:

  • Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
  • In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
  • In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
  • Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.

Nutrition Facts : Calories 404 calories, Fat 28.2 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10.5 grams sugar, Fiber 2.2 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium

SUGAR FREE CARROT CAKE (DIABETIC FRIENDLY & DELICIOUS!)



Sugar Free Carrot Cake (diabetic friendly & delicious!) image

This 100% sugar free carrot cake is suitable for anyone - diabetic, slimmers and the whole family. We use Advantage Gourmet Sweetener.

Provided by Great Nutrition

Time 55m

Yield Makes 1 cake

Number Of Ingredients 20

4/5 eggs depending on size
1.25 cups light Olive Oil
25g Advantage sweetener (TheGreatNutritionCompany.com)
2.5 Cups Cake Flour
2. Teaspoons Baking Powder
1 level teaspoon Bicarbonate of Soda
Half cup Walnut Pieces
Pinch of Salt
2 teaspoons ground Cinnamon
4/5 eggs depending on size
1.25 cups light Olive Oil
25g Advantage sweetener (TheGreatNutritionCompany.com)
2.5 Cups Cake Flour
2. Teaspoons Baking Powder
1 level teaspoon Bicarbonate of Soda
Half cup Walnut Pieces
Pinch of Salt
2 teaspoons ground Cinnamon
200g low fat Philadalphia cream cheese
1-2 teaspoons Advantage Sweetener (mix and adjust sweetness to personal taste)

Steps:

  • Preheat Oven to 180deg C. 1.Finely grate fresh carrots equal to 3 cups - place in large mixing bowl. Sprinkle with half the Advantage sweetener ,plus 1 teaspoon bicarbonate of Soda and mix together.
  • Using a mechanical whisk on highest speed, whip the eggs until light and very fluffy.
  • Slowly, drizzle the oil into the fluffy eggs, whisk on slowest setting.
  • Mix together and sift the dry ingredients (flour, baking powder and half of the Advantage sweetener, salt & cinnamon).
  • Slowly, add the dry ingredients to the fluffy egg mixture. Stir until fully blended or mix gently but quickly on lowest mixer speed.
  • Fold the grated carrot mixture in divided portions into the cake mixture and finally add the broken up nut pieces.
  • Pour into a pre-buttered baking tin - either a load tin, square or round tin
  • Place in oven at 180*C for approximately 40 minutes.
  • Test cake readiness with a clean probe then remove from oven to cool in a draft-free area. Leave in tin until cool.
  • Remove from tin and apply prepared topping like conventional 'icing' - optional decoration with whole walnuts.
  • Keep in cool, dry area until ready to serve.

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