Ingredients
This recipe yields one 9-inch cake. You’ll need the following:
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup vegetable oil
- 1/2 cup granulated sugar substitute
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup sweetened, shredded coconut
- 1/4 cup chopped walnuts
Instructions
Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, mix together oil and sugar substitute until blended. Beat in eggs, one at a time. Stir in vanilla extract. Gradually add in the dry ingredients until just blended.
Fold in the grated carrots, coconut, and walnuts. Pour batter into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes before turning out onto a wire rack.
Nutrition Facts
This sugar-free carrot cake is a healthier alternative to a traditional carrot cake. One slice of this cake contains:
- Calories: 277
- Total Fat: 17.6g
- Saturated Fat: 11.1g
- Cholesterol: 60mg
- Sodium: 295mg
- Carbohydrates: 22.3g
- Fiber: 1.3g
- Sugar: 3.2g
- Protein: 4.9g
This recipe is also great for people with diabetes or pre-diabetes. It is low in sugar and carbohydrates, while still providing a delicious and satisfying cake.
Tips and Variations
If you are not a fan of walnuts, you can substitute other nuts or seeds such as almonds, pecans, or sunflower seeds. You can also add raisins or dried cranberries for a sweet, tart flavor. You can also use a mixture of different fruits and nuts to create your own custom cake.
For an even lower-carb version of this cake, you can replace the all-purpose flour with almond flour or coconut flour. You may need to adjust the amount of liquid used as almond and coconut flours absorb more liquid than all-purpose flour.
If you want to make a vegan version of this cake, you can replace the eggs with a flaxegg or applesauce. You can also replace the vegetable oil with a vegan-friendly oil such as coconut oil.
To make a gluten-free version, you can replace the all-purpose flour with a gluten-free flour blend. You may need to adjust the amount of liquid used as gluten-free flour blends absorb more liquid than all-purpose flour.
This sugar-free carrot cake is a great alternative to a traditional carrot cake. It is low in sugar and carbohydrates, while still providing a delicious and satisfying cake. It is also great for people with diabetes or pre-diabetes. Try this sugar-free carrot cake recipe today!