Sugar-Free Carrot Cake – Guilt-free tea-time favourite

Be sure to get the kettle on and invite all of your friends over, because there is a guilt-free and Sugar-Free Carrot Cake coming your way.

Sugar-Free Carrot Cake – Guilt-free tea-time favourite

Have you been looking for tasty desserts but don’t want all of that sugar? Did you know that you can bake some delicious cakes with Xylitol? Carrot cake is a global favourite and even though some of us only go for the frosting, it’s always perfect. This Sugar-Free Carrot Cake is the perfect tea-time slice or for your next celebration event. You can even sell this beauty at your next cake sale.

This cake isn’t iced with the usual labour-intensive cream cheese, but with whipped cream and either cinnamon or cocoa powder if you want to be creative. If nobody is allergic, add some finely chopped almonds to your cake mix and use them to decorate the top of the cake as well. It might be an unconventional carrot cake recipe, but it is well worth it.

Be sure to get the kettle on and invite all of your friends over, because there is a guilt-free and Sugar-Free Carrot Cake coming your way.

Sugar-Free Carrot Cake Recipe

Sugar-Free Carrot Cake Recipe

0 from 0 votes
Recipe by Robyn Brittow Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

This carrot cake is a fuss-free, easy to follow recipe. It is perfect for whipping up if you’re looking for a quick treat that is even ideal for diabetics.

Ingredients

  • 2 cups all-purpose flour

  • 1 cup Xylitol

  • 4 eggs

  • half-cup of sunflower oil

  • 20 ml baking powder

  • 10 ml baking soda

  • 5 ml cinnamon

  • 750 ml finely grated carrots

  • 10 ml vanilla essence

  • 500 ml fresh cream – whipped

Method

  • Whisk the xylitol, eggs and oil together, add the vanilla essence.
  • In a bowl, sift the flour, cinnamon, baking powder and baking soda together and stir into the wet ingredients.
  • Add the carrots until combined and divide the batter into two greased 20 cm cake tins. Bake for 30-40 minutes in an oven preheated to 180°C.
  • Once the cake has cooled, ice the cake with the whipped cream and sprinkle with extra cinnamon if desired.