Homemade Sugar-Free Carrot Cake Recipe


(3 votes) 4 3

This classic cake is made with sugar substitute and egg substitute so it's diet-friendly.

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  • 6 egg whites or 1 C. egg substitute
  • 1 C. apple juice concentrate
  • 2/3 C. canola or safflower oil
  • 1/4 C. water
  • 3 C. unbleached white flour
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. lite (or regular) salt
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 C. raisins
  • 2 C. carrots (4-6 medium)
  • Cream Cheese Frosting:
  • 1 1/2 C. light cream cheese
  • 1 1/2 Tbs. margarine, softened
  • 16 packets sweetener (each packet equaling sweetness of 2 tsp. sugar)
  • 2 tsp. vanilla
  • 0-2 Tbs. 1% milk to thin frosting

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Preheat oven to 350 degrees. Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until

moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350 degrees for 25-30 minutes. Then reduce heat to 325 degrees for 8-12 more minutes. Serve cooled or refrigerated with Cream Cheese Frosting.

To make frosting, beat together cream cheese and margarine. Then stir in Equal, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 (9-inch) round layers of cake or two dozen cupcakes.

Reviews (1)

  • This cake itself is loaded with sugar.. the juice and raisins alone are loaded with sugar as are the carrots.. not at all friendly for diabetics.. never mind the cream cheese..I wont even go there..

    Flag as inappropriate nosugarmama  |  July 31, 2011

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