Sugar-Free Xylitol Carrot Cake
Indulge guilt-free with this Sugar-Free Xylitol Carrot Cake, a moist and flavorful dessert that’s perfect for those seeking a healthier treat without sacrificing taste. This low-carb, gluten-free recipe features almond flour as its base and uses xylitol, a natural sugar alternative, to keep it sweet yet sugar-free. Packed with wholesome ingredients like freshly grated carrots, unsweetened applesauce, and optional add-ins like shredded coconut or walnuts, this cake boasts a delightful texture and warm spice from cinnamon and nutmeg. Finished with a creamy sugar-free cream cheese frosting, this carrot cake is a simple, satisfying bake that is perfect for any occasion—whether you’re serving it as an after-dinner dessert or enjoying a slice with your afternoon coffee. Quick to prepare in just 20 minutes and baked to perfection in 35, this healthier twist on a classic guarantees both flavor and nutrition in every bite.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.75 cup Xylitol sweetener
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 cups Grated carrots
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Unsweetened shredded coconut (optional)
- 8 ounces Cream cheese
- 0.25 cup Unsalted butter, softened
- 0.5 cup Powdered xylitol sweetener
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
In a medium mixing bowl, whisk together the almond flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined. Set aside.
In a large mixing bowl, beat the eggs until frothy. Add the xylitol sweetener, unsweetened applesauce, and vanilla extract, and mix until smooth.
Gradually fold the dry mixture into the wet mixture until fully incorporated.
Stir in the grated carrots. If using, gently fold in the chopped walnuts and shredded coconut for added texture and flavor.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the sugar-free frosting. In a medium bowl, beat the cream cheese and softened butter until smooth and creamy.
Add powdered xylitol sweetener and vanilla extract to the frosting mixture, beating until light and fluffy.
Once the cake has completely cooled, spread the frosting evenly across the top (and sides, if desired).
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.1 g | 378% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 404.9 g | 147% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 42.7 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 930 mg | 72% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1602 mg | 34% | |
*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.
