How to make vegan, gluten-free, and sugar free carrot cake.
- 2.5 cups of GF Bob’s Red Mill GF All-Purpose Baking Flour
- 1.5 tsp of Xanthan Gum (be careful – a little goes a long ways)
- 1/2 tsp Nutmeg
- 1 tbsp of Cinnamon
- Pinch of Cloves
- Pinch of Ginger
- 1 1/4 tsp Baking Powder
- 1 1/4 tsp Baking Soda
- 1 tsp Salt
- 3/4 pound of fresh carrots, peeled, and shredded
- 2 cups of coconut sugar
- 1 cup of “Just Egg” egg replacement
- 3/4 cup of vegetable oil
- 1 cup of chopped pecans (or walnuts if you prefer)
- 2 sticks or 8 ounces of vegan butter at room temp (Earth Balance Vegan buttery sticks)
- 1 pound of vegan cream cheese at room temp (I used Plain Kite Hill cream cheese)
- 3.5 cups of Confectioner’s “sugar” (I used Anthony’s Confectioners Erythritol)
- 1 vanilla bean (you could probably also use 2-3 tsp of pure vanilla extract)
Check also : Naked cake with Almond, pistachio and apricot
How to make sugar free carrot cake?
- This recipe would probably work for a variety of pan sizes. I used three 6″ pans, but I can definitely see two-8″ or two 9″ pans working as well. Line each pan with cooking spray or vegan butter and set aside. Preheat the oven to 350 degrees F.
- In a decent blender, food processor, or by hand: peel and shred the carrots and set aside.
- Mix all of the dry ingredients together in a separate bowl. Then, in another bowl or via your KitchenAid mixer, beat the “eggs”, vegetable oil, and coconut sugar together until a little frothy. Add the fresh carrots and mix until well-incorporated. Add the pecans or walnuts if desired.
- Add the dry ingredients to the wet ingredients. The texture should be pretty thick (because of the carrots), but not goopy or difficult to pour out.
- Pour the batter into the pans and put into the oven for approximately 30 minutes. Place two cake pans on the bottom rack (one on the left side and one on the right), and place the third pan on the top rack in the very middle to allow for circulation.
- At the 15 minute-mark, rotate and turn your pans (move the pan on the top shelf to the bottom shelf and vice-versa).
- Pull the cake pans out and make sure they’re cooked all the way through via a toothpick. If they need more time, place all three pans on the bottom shelf for 5-10 more minutes. Keep a sharp eye on them.
- Once done baking, allow the pans to sit for 1-1.5 hours before removing the cake from the pans.
- While waiting for the cakes to cool down, begin making the frosting. Start off by mixing the vegan butter and vegan cream cheese together until fully mixed.
- Add in the faux confectioner’s sugar, followed by the vanilla bean or vanilla extract.
- Place a layer of frosting between each cake while stacking, and then a crumb layer on the sides and top of the cake. Freeze for about 20-30 minutes.
- Frost the rest of the cake!
You can also switch out and replace the coconut sugar with another type of granulated sugar replacement. Be careful not to choose a coconut sugar that has more than 0.5g of sugar per serving (which is considered to not be sugar free). Stevia would be an okay replacement but you might not get that classic brown-color for your carrot cake.
The faux confectioners sugar I used is made from sugar alcohol which has a much lower glycemic index.
Edited to add: I had someone message me to ask if they can use regular sugar for this recipe. Yes you can! A good adjustment to this recipe would be to use one cup of granulated sugar and one cup of light or dark brown sugar for the cake, and then regular confectioners sugar for the frosting.
Enjoy your sugar free carrot cake.
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- Homemade Fondant recipe.
- Caramel Glaze Brownie Mousse Cake.
- Ultimate Beginners guide to the French macarons.