Low Sugar Carrot Cake
Indulge guilt-free with this Low Sugar Carrot Cake, a wholesome twist on the classic dessert that’s perfect for health-conscious bakers. Featuring a combination of all-purpose and almond flours for a tender crumb, this cake is naturally sweetened with honey and unsweetened applesauce, ensuring every bite is full of flavor without unnecessary sugar. The warm blend of cinnamon and nutmeg adds cozy spice, while grated carrots keep the cake moist and nutrient-packed. Customize your bake with optional mix-ins like crunchy walnuts and sweet raisins, or finish with a light cream cheese yogurt frosting for an extra touch of indulgence. Ready in just 50 minutes, this easy-to-make, low-sodium treat is perfect for any occasion, from brunch to dessert. Packed with keywords like “healthy carrot cake,” “low sugar dessert,” and “easy wholesome recipe,” it’s a delicious addition to your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Almond flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.5 cups Greek yogurt (plain, nonfat or low-fat)
- 2 teaspoons Vanilla extract
- 0.25 cups Honey
- 2 cups Grated carrots
- 0.5 cups Chopped walnuts (optional)
- 0.25 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs until lightly frothy. Add the unsweetened applesauce, Greek yogurt, vanilla extract, and honey, whisking until combined.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined (be careful not to overmix).
Fold in the grated carrots, along with the chopped walnuts and raisins if using.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Optional: Garnish with a light cream cheese yogurt frosting or a dusting of powdered sugar for extra flair.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 2341 mg | 102% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 105.1 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 523 mg | 40% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1835 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
