Xylitol Carrot Cake
Indulge in the perfect blend of sweetness and nutrition with this Xylitol Carrot Cake—a guilt-free dessert that's as wholesome as it is delicious. Made with xylitol, a natural sugar alternative, this cake skips the refined sugars without compromising flavor, making it ideal for those seeking low-sugar baking options. Moist and tender, thanks to freshly grated carrots and a hint of ground cinnamon, each bite is complemented by the crunch of chopped walnuts. Topped with a silky cream cheese frosting lightly sweetened with xylitol, this cake is a healthier twist on a beloved classic. Whether you're catering to dietary restrictions or simply exploring sugar-free desserts, this recipe delivers all the comforting flavors of traditional carrot cake while keeping wellness in mind. Perfect for birthdays, celebrations, or as a decadent treat to share with loved ones!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup xylitol sweetener
- 0.5 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.5 cup chopped walnuts
- 8 ounces cream cheese
- 0.5 cup unsalted butter
- 0.75 cup xylitol sweetener
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In a large bowl, combine 1 cup of xylitol with the vegetable oil, eggs, and 2 teaspoons of vanilla extract. Beat until smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and chopped walnuts.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
For the frosting, beat together the cream cheese and unsalted butter until smooth and creamy.
Gradually add 0.75 cup of xylitol and 1 teaspoon of vanilla extract, mixing until smooth.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and spread frosting over the entire cake.
Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 144 mg | 3% | |
*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.
