Carrot cake is the cake people ask for again and again: moist, warmly spiced and covered in cream cheese frosting. This sugar-free carrot cake keeps all of that in two tall 5-inch layers.
The layers are almond and coconut flour with a full cup of finely grated carrots, eggs, Greek yogurt and cinnamon, sweetened with allulose. The frosting is Neufchâtel, Greek yogurt and powdered allulose, and each of the 8 wedges has about 175 calories and 4g net carbs.
There is no oil in the batter. The grated carrots and Greek yogurt keep the crumb soft and moist.
Why You’ll Love This Sugar-Free Carrot Cake
- Real carrot in every bite. A full cup of finely grated carrots goes into the batter.
- Thick cream cheese frosting. Between the layers and over the top and sides.
- 4g net carbs per wedge. Each of the 8 wedges has about 175 calories and 9g protein.
- Small and tall. Two 5-inch pans make a tall two-layer cake.
Ingredient Notes
Carrots. One cup of finely grated carrots gives this sugar-free carrot cake its color and moisture. Grate them finely and do not squeeze out the juice.
Flours and spice. Three-quarters of a cup plus a tablespoon of Bob’s Red Mill almond flour, 2 tablespoons plus a teaspoon of coconut flour, 1½ teaspoons of baking powder and a teaspoon of ground cinnamon make the base.
Eggs and Greek yogurt. Two large eggs and ⅔ cup of FAGE Total 0% Greek yogurt keep the layers tender.
Cream cheese frosting. Seven ounces of Philadelphia Neufchâtel, 3 tablespoons of powdered allulose, 2½ tablespoons of Greek yogurt and ½ teaspoon of alcohol-free vanilla flavoring make a thick, spreadable frosting.
Allulose. Granulated allulose sweetens the cake and powdered allulose sweetens the frosting. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like carrots, almond flour and eggs yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Carrot Cake
You need two 5-inch round cake pans that are 2 inches deep, parchment, a mixer, a cooling rack and an offset spatula. Prep takes about 25 minutes, the layers bake for 28 to 35 minutes, and cooling and chilling take about 1 hour and 30 minutes.
Make the batter
Step 1. Preheat the oven to 325°F (163°C). Grease and line both pans.
Step 2. Whisk the almond flour, coconut flour, baking powder and cinnamon.
Step 3. Beat the eggs and granulated allulose for 2 minutes, until foamy.
Step 4. Mix in the 150g of yogurt until smooth.
Step 5. Fold in the dry ingredients, then the finely grated carrots.
Bake the layers
Step 6. Divide the batter evenly between the pans and smooth the tops.
Step 7. Bake for 28 to 35 minutes, until the centers are set and a toothpick shows moist crumbs.
Step 8. Cool in the pans for 10 minutes, then completely on a rack.
Frost and chill
Step 9. Beat the Neufchâtel and powdered allulose until smooth.
Step 10. Gradually mix in the 40g of yogurt and the vanilla. Chill for 15 minutes if needed.
Step 11. Spread one-third of the frosting between the cake layers.
Step 12. Cover the top and sides with the remaining frosting, creating soft swirls.
Step 13. Refrigerate the sugar-free carrot cake for 30 minutes before slicing it into 8 wedges.
Success Tips for Sugar-Free Carrot Cake
Do not squeeze the carrots. Grate them finely and keep their moisture; it is what keeps the crumb soft.
Do not overbake. Start checking at 28 minutes. A toothpick with moist crumbs means a tender cake.
Cool the layers completely. Warm layers melt the frosting. Let them cool fully on the rack before frosting.
Be generous with the frosting. Keep it thick between the layers and over the top for that classic carrot cake look.
More Sugar-Free Layer Cakes
For a chocolate snack cake, try my sugar-free vanilla cake with thick chocolate cream. If you love a cozy loaf, the sugar-free chocolate pecan marble loaf cake is a favorite.
And for more spice, bake the sugar-free pumpkin bread.
Storage
Refrigerate the sugar-free carrot cake covered for up to 4 days.
Sugar-Free Carrot Cake FAQ
Should I squeeze the grated carrots?
No. Grate them finely and leave the moisture in. It keeps the cake soft and tender.
What size pans do I need?
Two 5-inch round cake pans that are 2 inches deep. The small pans give tall, defined layers.
How do I know the layers are done?
After 28 to 35 minutes the centers should be set and a toothpick should show moist crumbs.
How many wedges does this sugar-free carrot cake make?
The two layers make 8 wedges of sugar-free carrot cake.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Moist, cinnamon-warm layers and a thick blanket of cream cheese frosting, this sugar-free carrot cake is the classic, made lighter.
Sugar-Free Carrot Layer Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat oven to 325°F. Grease and line both pans.
- Whisk almond flour, coconut flour, baking powder and cinnamon.
- Beat eggs and granulated allulose for 2 minutes until foamy.
- Mix in 150g yogurt until smooth.
- Fold in dry ingredients, then finely grated carrots.
- Divide evenly between pans and smooth the tops.
- Bake 28–35 minutes until centers are set and a toothpick shows moist crumbs.
- Cool in pans 10 minutes, then completely on a rack.
- Beat Neufchâtel and powdered allulose until smooth.
- Gradually mix in 40g yogurt and vanilla. Chill 15 minutes if needed.
- Spread one-third of frosting between the cake layers.
- Cover the top and sides with remaining frosting, creating soft swirls.
- Refrigerate 30 minutes before slicing into 8 wedges.
Notes
- Finely grate carrots without squeezing out moisture.
- Avoid overbaking for a soft, tender crumb.
- Cool layers completely before frosting.
- Keep frosting thick and generously layered.
- Refrigerate covered for up to 4 days.