Best 6 Low Sugar Carrot Cake Recipes

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Carrot cake is a classic dessert that is often enjoyed for its moist texture and sweet flavor. However, traditional carrot cake recipes can be high in sugar, making them an unhealthy choice for those who are watching their sugar intake. In this article, we will provide you with a recipe for a low-sugar carrot cake that is just as delicious as the traditional version, but without all the added sugar. This recipe uses natural sweeteners such as honey and maple syrup to provide a subtly sweet flavor, while still allowing the natural flavors of the carrots to shine through. So whether you are looking to reduce your sugar intake or simply want a healthier version of this classic dessert, this low-sugar carrot cake recipe is the perfect choice for you.

Check out the recipes below so you can choose the best recipe for yourself!

LOW SUGAR CARROT CAKE



Low Sugar Carrot Cake image

This low sugar carrot cake is simple to make and contains approx. 40% less sugar than most carrot cake recipes. It comes with a light and fluffy frosting that's made using a combination of cream cheese, ricotta and a hint of orange.

Provided by Monika Dabrowski

Categories     Dessert

Time 52m

Number Of Ingredients 16

9.88 ounces carrot (peeled, finely grated, approx. 3 cups loosely packed)
2 cups less 2tsp all-purpose/plain flour (8.47 oz)
1 teaspoon baking powder and bicarbonate of soda (each)
1¼ teaspoon cinnamon and ginger (each)
½ teaspoon nutmeg
⅕ teaspoon fine sea salt
½ cup+1½ tbsp vegetable oil
3 large eggs
¾ cup+2tsp light brown sugar (packed, 5.64oz)
1 teaspoon vanilla extract
¾ cup pecans ((3.53oz) roughly chopped, plus 1 tbsp finely chopped)
1 cup cream cheese ((7.76oz) room temperature)
⅖ cup ricotta cheese (firm, thoroughly drained, room temperature, 3.53oz)
2 tablespoons butter (room temperature)
6 tablespoons confectioners'/icing sugar
Zest of 1 medium orange

Steps:

  • Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm (9.5 inch) pan and line with parchment paper (so it sticks out at opposite sides). Dust the 2 sides without the paper with flour. Set aside.
  • In a bowl combine the flour, baking powder, soda, spices and salt and stir thoroughly using a whisk.
  • In another bowl whisk together the oil, sugar, eggs and vanilla extract until thoroughly combined.
  • Stir in the grated carrot and pecans.
  • Pour in the dry ingredients and stir just to combine. The mixture will be lumpy.
  • Pour the batter into the prepared pan, smooth out the top a and bake in the centre of the oven for 40-45 minutes (it is ready when a toothpick inserted into the middle comes out clean).Remove from the oven and set aside to cool completely.
  • To make the frosting beat all the ingredients until fluffy (1-2 minutes). Refrigerate for an hour if possible. Spread over the cake, scatter a tablespoon of finely chopped pecans and serve.

Nutrition Facts : ServingSize 1 serving, Calories 346 kcal, Carbohydrate 38 g, Protein 7 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 54 mg, Sodium 169 mg, Fiber 2 g, Sugar 19 g

LOW SUGAR CARROT CAKE



Low Sugar Carrot Cake image

This is a very moist cake and no one will guess that it's low sugar! I make it instead of a regular carrot cake because I like the use of baby food carrots instead of having little chunks of carrots in my cake!

Provided by bugsbunnyfan

Categories     Dessert

Time 45m

Yield 24 pieces

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup sugar, divided
1 packet Sweet 'n Low
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup unsweetened apple juice
1/2 cup vegetable oil
2 (4 ounce) jars carrot baby food
2 large eggs, separated,at room temperature
1 (8 ounce) package light cream cheese or 1 (8 ounce) package fat free cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon skim milk
2 teaspoons vanilla extract
2 packets Sweet 'n Low

Steps:

  • Preheat oven to 350F.
  • Spray 9x13 pan with cooking spray; set aside.
  • Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
  • In medium bowl, combine apple juice, oil, and egg yolks.
  • Stir liquid ingredients into dry ingredients and mix well.
  • In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
  • Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
  • Pour into prepared pan.
  • Bake 30 minutes or until toothpick inserted in the middle comes out clean.
  • Cool on wire rack.
  • Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
  • Spread over cooled cake.

Nutrition Facts : Calories 125.5, Fat 7.3, SaturatedFat 2.1, Cholesterol 24.8, Sodium 178.6, Carbohydrate 12.7, Fiber 0.5, Sugar 5.9, Protein 2.4

HEALTHIER CARROT CAKE III



Healthier Carrot Cake III image

We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.

Provided by MakeItHealthy

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 2h30m

Yield 18

Number Of Ingredients 16

4 eggs
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
¼ cup butter, softened
1 (8 ounce) package Neufchatel cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 42 g, Cholesterol 57.6 mg, Fat 24.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5.8 g, Sodium 354.9 mg, Sugar 31.4 g

SKINNY CARROT CAKE



Skinny Carrot Cake image

A low-calorie, skinny version of a favorite carrot cake dessert!

Provided by Arden

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
⅓ cup egg whites
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup unsweetened applesauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
  • Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
  • Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
  • Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
  • Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
  • Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 29.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 355.7 mg, Sugar 16.1 g

LOW-FAT CARROT CAKE



Low-Fat Carrot Cake image

"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

2 cups packed brown sugar
1/2 cup buttermilk
2 egg whites
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
2 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 teaspoon lemon juice
1/8 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

LOW FAT LOW SUGAR CARROT CAKE



Low Fat Low Sugar Carrot Cake image

Make and share this Low Fat Low Sugar Carrot Cake recipe from Food.com.

Provided by Donna Luckadoo

Categories     Dessert

Time 50m

Yield 12 Slices

Number Of Ingredients 17

1 1/2 cups wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons nutmeg or 2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons vanilla
2/3 cup Splenda sugar substitute
1/2 cup brown sugar
1 cup fat free egg substitute or 1 cup egg white
1 cup low-fat buttermilk
1 (8 ounce) can unsweetened crushed canned pineapple
2 cups shredded carrots
1/4 cup crushed pecans (optional)
1/4 cup raisins (optional)
1/4 cup shredded coconut (optional)

Steps:

  • Preheat oven to 350*.
  • Combined Flour, Germ, Soda, Powder, Cinnamon, and salt. Set aside.
  • Next combine Sugars, Egg substitutes, Vanilla and Buttermilk.
  • Gradually add the dry ingredients to the wet ingredients until thoroughly combined.
  • Next add the Pineapples(do not drain), Carrots,Raisens, Coconut, and Crushed Pecans.
  • Pour batter into a 9x13 Cake pan or a Bundt pan that has been sprayed with a nonstick spray.
  • Bake 35-45 minutes depending on your oven or until a toothpick inserted comes out clean.
  • Let cake cool before frosting. I frost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you can just sprinkle with a dusting of powdered Sugar.

Nutrition Facts : Calories 147.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 1, Sodium 443.6, Carbohydrate 27.5, Fiber 3.4, Sugar 12.4, Protein 6.6

Tips:

  • Use a combination of almond and coconut flour: This gluten-free flour blend creates a moist and tender cake that is also low in carbohydrates.
  • Sweeten the cake naturally: Instead of refined sugar, use a combination of maple syrup, coconut sugar, and stevia to sweeten the cake.
  • Add plenty of spices: Carrot cake is traditionally flavored with cinnamon, nutmeg, and ginger. Feel free to add other spices that you like, such as cardamom or cloves.
  • Use full-fat cream cheese: This will give the frosting a rich and creamy texture.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is done baking.

Conclusion:

This low-sugar carrot cake is a delicious and healthy way to enjoy a classic dessert. It is made with wholesome ingredients and is sweetened naturally with maple syrup, coconut sugar, and stevia. The cake is also gluten-free and low in carbohydrates, making it a good choice for people with dietary restrictions.

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