Soy-Free Xylitol Carrot Cake
Delight in the wholesome flavors of this Soy-Free Xylitol Carrot Cake, a perfect dessert for those seeking a refined sugar-free and soy-free treat! This moist and aromatic carrot cake is naturally sweetened with xylitol and boosted with creamy coconut oil and unsweetened applesauce for added richness and health-conscious goodness. Warm spices like cinnamon, nutmeg, and ginger infuse the batter, while freshly grated carrots ensure a tender texture and earthy sweetness in each bite. Optional add-ins like chopped walnuts and raisins provide extra texture and flavor, making this cake both nutrient-rich and irresistibly indulgent. Whether baked in a single pan or split into layers, it’s the ideal choice for celebrations or everyday snacking. Plus, it's easily adaptable to gluten-free diets with a simple flour swap, and pairs beautifully with your favorite frosting. With minimal effort and maximum flavor, this carrot cake will quickly become a guilt-free favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour (or gluten-free 1-to-1 baking flour)
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 3 large Eggs
- 0.75 cups Xylitol sweetener
- 0.5 cups Melted coconut oil
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 cups Grated carrots
- 0.5 cups Chopped walnuts (optional)
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or two 8-inch round cake pans with coconut oil. You can also line the bottom with parchment paper for easier removal.
In a medium mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or whisk to beat the eggs until slightly frothy. Gradually add the xylitol and mix until combined.
Stir in the melted coconut oil, unsweetened applesauce, and vanilla extract until the mixture is smooth.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the grated carrots. If using, fold in the chopped walnuts and raisins for added texture and flavor.
Pour the batter evenly into the prepared baking dish or pans. Smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan before removing or frosting, if desired. To frost, use a cream cheese replacement or frosting of choice that aligns with your dietary preferences.
Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 494.9 g | 180% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 77.1 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 348 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1976 mg | 42% | |
*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.
