Description
Low Sugar Carrot Cake with Cream Cheese Frosting is a soft, moist, and warmly spiced layered cake baked in a single pan, then sliced into two layers and finished with creamy frosting and a crunchy nut topping. It offers a lighter, lower-sugar twist on classic carrot cake while still feeling rich, comforting, and perfect for celebrations or everyday baking.
Ingredients
Scale
- 2 cups all-purpose flour or half whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup maple syrup or honey
- 1/3 cup coconut sugar or erythritol
- 1/2 cup vegetable oil or melted coconut oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans
- 3/4 cup unsweetened applesauce
- 8 oz (225g) cream cheese, softened
- 1/4 cup butter, softened
- 1/2 to 3/4 cup powdered erythritol or low-sugar sweetener
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream if needed
- Chopped nuts, for topping
- Optional light glaze drizzle
Instructions
- Preheat the oven to 350°F (175°C) and grease a deep 8-inch or 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In another bowl, mix the maple syrup or honey, coconut sugar or erythritol, oil, eggs, and vanilla until smooth. Add the applesauce and stir well.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the finely grated carrots and chopped walnuts or pecans.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan, then remove it carefully.
- Using a long serrated knife, slice the cake horizontally into two even layers.
- To make the frosting, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sweetener gradually, then mix in the vanilla. Add 1-2 tablespoons of milk or cream if needed to adjust the texture.
- Place the bottom half of the cake on a serving plate and spread a generous amount of frosting on top.
- Add the second half and frost the top and sides, letting some frosting fall naturally for a rustic, bakery-style finish.
- Top with chopped nuts and optional glaze drizzle, then slice and serve.
Notes
- Use finely grated carrots for the softest and most even crumb.
- Do not overmix the batter once the flour is added, or the cake may become dense.
- Let the cake cool completely before slicing and frosting to prevent breaking and melting.
- A serrated knife works best for slicing the single cake into two even layers.
- Start with the lower amount of powdered sweetener in the frosting, then adjust to taste.
- Store the frosted cake in the refrigerator because of the cream cheese frosting.
- This cake can be made a day ahead, and the flavor often improves after resting.
- Nutrition values are estimated and may vary depending on the sweetener used.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 63 mg