Best 4 Low Sugar Carrot Cake Recipes
Indulge in the delectable symphony of flavors that is our low-sugar carrot cake, a harmonious blend of moist carrot cake and luscious cream cheese frosting, artfully crafted to satisfy your sweet tooth without compromising your health goals. This guilt-free delight features a symphony of wholesome ingredients, including almond and oat flour, coconut sugar, and Greek yogurt, resulting in a moist and flavorful cake that's naturally sweetened and packed with nutrients. The luscious cream cheese frosting, made with a combination of cream cheese, Greek yogurt, and a touch of honey, adds a velvety layer of tangy sweetness that perfectly complements the cake. Discover the joy of guilt-free indulgence with our low-sugar carrot cake, a delectable treat that nourishes your body and soul.
In addition to carrot cake, the article also offers a selection of mouthwatering dessert recipes that cater to various dietary preferences and taste buds. Dive into the creamy goodness of our no-bake cheesecake, a delightful dessert that combines a graham cracker crust with a luscious filling made from cream cheese, Greek yogurt, and a touch of honey. For a tropical twist, relish our pineapple upside-down cake, a classic dessert featuring a caramelized pineapple topping and a moist, fluffy cake base. Craving a chocolate fix? Try our flourless chocolate cake, a decadent treat made with rich chocolate and a hint of espresso for a sophisticated flavor profile. And for those with gluten sensitivities, our gluten-free chocolate chip cookies are a delectable indulgence that offers all the chewy, chocolatey goodness without the gluten.
HEALTHIER CARROT CAKE III
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
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
LOW FAT LOW SUGAR CARROT CAKE
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
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
SUGAR-FREE CARROT CAKE
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
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
LOW SUGAR CARROT CAKE
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
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
Tips:
- Choose the right carrots: For the best flavor, use fresh, sweet carrots. Avoid carrots that are old or have blemishes.
- Grate the carrots finely: This will help them blend into the batter more easily and give the cake a more uniform texture.
- Don't overmix the batter: Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at 350°F (175°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Conclusion:
This low-sugar carrot cake is a delicious and healthy treat that is perfect for any occasion. It is packed with carrots, which are a good source of vitamins A, C, and K. The cake is also low in sugar and fat, making it a healthier choice than traditional carrot cake. Whether you are looking for a healthier dessert option or simply a delicious carrot cake, this recipe is sure to please.
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