Sugar Free Carrot Cake
This Sugar Free Carrot Cake captures the comforting essence of traditional desserts while keeping it light and satisfying with the use of sugar alternatives.
Ingredients
Dry Ingredients
- 2 cups Flour Provides structure
- 1 tsp Baking Soda Helps the cake rise
- 1.5 tsp Ground Cinnamon Adds warmth
- 0.5 tsp Ground Nutmeg Offers a hint of spice
- 1.25 cups Sugar Alternative Sweetens without sugar
Wet Ingredients
- 1 cup Vegetable Oil Adds moisture
- 3 large Eggs Binds and enriches
- 1 tsp Vanilla Extract Enhances flavor
Main Ingredients
- 3 cups Carrots - grated Adds moisture and natural sweetness
- 1 cup Walnuts - chopped Adds crunch and flavor
- to taste cup Walnuts - extra for topping Optional for garnish
Instructions
Preparation
- Preheat your oven to 325°F. Prepare your cake pans for nonstick by greasing them or lining with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- In another mixing bowl, combine the sugar alternative with the vegetable oil. Beat until well blended.
- Add the eggs and vanilla extract to the oil and sugar mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the grated carrots and chopped walnuts.
- Pour the batter into the prepared cake pans evenly.
Baking
- Bake the cakes in the preheated oven. Check for doneness with a toothpick.
- Round pans typically bake for about 35-40 minutes, while a 9x13 pan takes about 40-45 minutes.
Cooling
- Once done, let the cake cool in the pans for about 10 minutes before transferring to a cooling rack to cool completely.
Notes
Make sure to grate the carrots finely. Allow the cake to cool completely before frosting. Store your cake in an airtight container.