Sugar-free carrot cake

Scrumptious and sugar-free this carrot cake carries half the guilt.

Sugar-free carrot cake

Tuck into a slice of this delicious carrot cake, that's small on sugar and big on flavour.

Serves 8-10 Prep time 20-30 minutes Cook time 1 hour

Vegetarian Vegan


  • For the cake:
  • 280ml unsweetened soy milk
  • 115g unsalted butter, melted
  • 230g plain flour (or 115g coconut flour and 115g pecan flour)
  • 21 g unsweetened shredded dried coconut, lightly toasted
  • 1¼tsps salt
  • 1½tsps ground cinnamon
  • 6 eggs
  • 2tsps vanilla extract
  • 340g packed finely shredded carrots
  • 400g Splenda
  • 2tsps baking powder
  • For the cream cheese frosting:
  • 680g cream cheese
  • 113g margarine
  • 200g Splenda
  • ½tsp ground cinnamon
  • 4tsps vanilla extract
  • 1tbsp unsweetened soy milk
  • Pecans or other nuts, toasted and chopped
  • Coconut flakes, toasted for garnish


  1. Preheat the oven to 160°C/Gas Mark 3 and line two 8-inch round cake tins with parchment paper and some margarine for the edges.
  2. In a large bowl, combine the flour, shredded coconut, Splenda, baking powder, salt, and cinnamon and whisk until thoroughly combined.
  3. In a large bowl, whisk the eggs, milk, butter and vanilla together until thoroughly blended, before stirring in the shredded carrots.
  4. Add the flour mixture and stir until it forms a sticky batter. If the batter is too thick to pour, add some more milk until you’ve reached the desired consistency. Divide the batter between the cake tins.
  5. Bake for around an hour, being careful not to burn the top of the cakes. Once done, the cakes should be lightly golden, springy to touch and when a spatula is inserted, it should come out clean.
  6. For the frosting, place all of the ingredients in a large bowl and combine well with an electric mixer. Blend until the mixture is fluffy and very creamy.
  7. Once the cakes have cooled, run a knife around the edge of the tin and transfer the cakes onto a wire rack.
  8. Spread some frosting over the top of the lower layer, spreading it to an even thickness of about ¼ inch. Place the second cake over the top and cover the entire cake with the remaining frosting. Sprinkle the pecans and coconut over the frosting and serve.

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