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With the rise in the number of diabetics in the world, there has also been a rise in the search for sugar free recipes such as carrot cake recipe. Here is a tried and tested mouthwatering and sugar free carrot cake recipe that you can prepare at home and enjoy without any worry about the harms of sugar.

Prep time:
Cook time:
Servings: 4 Adults


Cost per serving $5.73 view details


  1. Carrot Cake:
  2. Preheat the oven to 350F.
  3. Beat the egg whites until soft peaks are formed and it doubles in volume.
  4. Break in the eggs, one by one, and beat well.
  5. Add the apple sauce, apple juice, oil and water and blend the mix well so that everything is well incorporated.
  6. In a bowl, sift together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon and grated nutmeg.
  7. Add the dry ingredients to the wet egg–apple mix and blend well.
  8. Stir in the grated carrots, add the raisins, and mix well.
  9. Grease two 9-inch baking pans and pour the batter in the two pans equally. Smooth the tops.
  10. Bake in the oven at 350F for about 25-30 minutes and then again at 325F for about 10-12 minutes.
  11. Remove and cool on a wire rack before serving or applying frosting.
  12. Sugar free cream cheese frosting for the cake:
  13. Beat the splenda in a mixer to get a fine sugar mix.
  14. Add the cream cheese and butter to the mix and beat well to get a smooth mix.
  15. Mix in the vanilla extract.
  16. Let the mix stand for some time before using.
  17. To assemble the cake:
  18. Place one cake on a serving stand and apply a layer of frosting on the top.
  19. Put another cake on top of it and press lightly.
  20. Cover the cakes using the rest of the frosting from all sides.
  21. Cool the cake in the fridge for some time to let the frosting set before cutting up to serve.
  22. Note: Use freshly grated carrots as the juices will keep the cake moist.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 418g
Recipe makes 4 servings
Calories 994  
Calories from Fat 463 47%
Total Fat 52.55g 66%
Saturated Fat 20.08g 80%
Trans Fat 0.07g  
Cholesterol 193mg 64%
Sodium 2233mg 93%
Potassium 1039mg 30%
Total Carbs 130.95g 35%
Dietary Fiber 6.1g 20%
Sugars 107.84g 72%
Protein 10.42g 17%



  • Darryl C.
    January 14, 2015
    Checked out the ingredients and they come up short>>> Canola oil - GMO, unless ORGANIC, Splenda - worse than gmo, I'd use sugar B4 that ingredient. So It's not as healthy as U think... So I'd use Grape Seed oil and Stevia, I'll let U know>>>
    This is a variation
    1 person likes this review
    • Redneck Mike
      November 5, 2016
      I like carrot cake, and I'm diabetic, will try this and let you know.
      Thanks for sharing your recipe.

      I've cooked/tasted this recipe!


      • judee
        May 3, 2015
        Wow! the comments are tough. Maybe change the name to healthier Carrot Cake.. but I agree Splenda is not something I would feed my family, nor canola oil. But I think that each person could make some adaptions that they feel comfortable with and think are healthy. It's a good basic recipe and looks delicious. Thanks for sharing it.
        • Foodiewife
          January 18, 2015
          I'm a diabetic, and it's really the carbs that matter more than sugar. From what I've read, canola oil isn't any healthier than using butter. I never bake with splenda either. Sorry...
          • ShaleeDP
            April 2, 2013
            This sounds good to make. I haven't really tried to bake a carrot cake. This would be nice to follow.

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