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Healthy Carrot Cake – Naturally Sweetened

April 9, 2014 by Lucy Parissi 11 Comments

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This naturally sweetened Healthy Carrot Cake contains no sugar but is packed with flavour! The sweetness comes from the carrots, crushed pineapple and raisins instead.

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Naturally sweetened carrot cake slice on a small plate

Several years ago I was contacted by a flour brand about a ‘no added sugar’ cake competition they were running.

I must say I was immediately intrigued. I have baked flourless cakes in the past. Dairy and egg free cakes, sure. But never a sugar-free cake. Challenge accepted!

Baking a cake without any sugar or sweeteners certainly presents some challenges. Apart from providing sweetness, sugar is one of the building blocks of most cake recipes. You can’t, for example, produce a sponge cake without any sugar. But a carrot cake, hmmm, maybe.

Healthier carrot cake with no added sugar on a metal cake plate

HEALTHY CARROT CAKE

This carrot cake contains no sugar or sweeteners just a mere 3 tablespoons of honey. The sweetness comes from the carrots, crushed pineapple and raisins instead.

It is quite a dense cake, but one that improves a few days after it is baked, a bit like a fruitcake. The spelt flour adds a certain nuttiness that works well with the spices and walnuts. 
 
If I thought a no sugar cake was a challenge it is NOTHING compared to a sugarless frosting. This is where things got tricky.

I was determined to use a cream cheese frosting but this usually contains a lot of icing sugar. Replacing the sugar with honey and maple syrup seemed like a good idea but the line between a nice firm frosting and soup is a very fine one.
 
Here are some tips. Make sure the butter is perfectly soft (but not melting). Make sure the cream cheese is very cold and full fat. Blend those really, really, well and add the sweet stuff with care.

If you want to increase the sweetness without compromising the frosting a honey syrup brushed on the cake layers would help.
 
And is it worth it? YES! The cake was a big hit, both at home and at work. Everyone came back for seconds, myself included.

HAVE YOU MADE MY SPELT CARROT CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Naturally sweetened carrot cake slice on a small plate

Naturally Sweetened Spelt Carrot Cake

Lucy Parissi | Supergolden Bakes
This Naturally Sweetened Spelt Carrot Cake contains no sugar and in fact very little other sweeteners – a mere 3 tablespoons of honey. The sweetness comes from the carrots, crushed pineapple and raisins instead.
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Course: Cake
Cuisine: American
Keyword: Naturally Sweetened Carrot Cake, Spelt Carrot Cake, Sugar Free Carrot Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories: 724kcal

Ingredients

For the cake

  • 260 g (2 ¼ cups) white spelt flour (or AP flour/ plain flour)
  • 100 g (1 cup) desiccated coconut
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 270 ml (1 cup + 2 tbsp) coconut oil, melted (or vegetable oil)
  • 3 large eggs
  • 3 tbsp honey (optional)
  • 200 g (2 packed cups) grated carrot
  • 226 g (8oz) crushed pineapple, drained
  • 110 g (1 cup) walnuts, coarsely chopped
  • 140 g (1 cup) raisins
  • Zest of 1 orange

For the frosting

  • 450 g (2 lbs) full fat cream cheese or mascarpone
  • 170 g (¾ cup) unsalted butter , softened
  • 60 ml (¼ cup) runny honey or as needed
  • 60 ml (¼ cup) pure maple syrup or as needed
  • 1-2 tsp fresh lemon juice
  • 1 tsp vanilla extract (or paste)
  • Toasted coconut chips to decorate (optional)

Instructions

Make the cake

  • Preheat the oven to 180C | 350F. Grease 2x23cm/9in or 3×20/8in cake pans and line with baking paper.
  • Combine the flour, baking powder/ soda, salt, spices and coconut in very large bowl and mix together to combine.
  • Mix the oil and eggs in a measuring jug and pour into the flour. Mix together with a wooden spoon.
  • Add the honey, carrot and pineapple and mix once more until all the ingredients are well combined and no dry pockets lurk anywhere.
  • Add the raisins and walnuts and fold into the batter.
  • Divide into your prepared cake tins and level. Bake for 35-40 minutes if you are making 3 layers and 45-55 if you are making two. The cakes are ready when firm on top and a skewer inserted into the centre of each comes out clean.
  • Turn out of the tins carefully and cool on a wire rack.

Make the frosting

  • Beat the cream cheese and butter together for several minutes until completely smooth.
  • Add the honey and vanilla extract and beat together. Slowly add the maple syrup keeping an eye on the texture of the frosting. You want the frosting to be able to hold soft peaks.
  • You can keep adding more honey, very gradually, if you want to increase the sweetness but be careful the frosting doesn’t become too runny. Chill for a couple of hours before filling and frosting the cake.

Assemble the cake

  • Sandwich the layers with a generous amount of frosting and give it a quick crumb coating. Chill for an hour and then add a final layer of frosting.

Nutritional Info

Calories: 724kcal | Carbohydrates: 42g | Protein: 9g | Fat: 60g | Saturated Fat: 40g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 491mg | Potassium: 377mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3715IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. prwilson says

    September 15, 2014 at 1:08 am

    Very interesting.

    Reply
  2. Kevin Smith says

    August 08, 2014 at 10:33 pm

    Looks delicious!

    Reply
  3. Heather Haigh says

    May 31, 2014 at 1:21 pm

    I love using fruit and vegetable in cakes and reducing the sugar content. Will give this a go – looks great.

    Reply
  4. glennamy says

    May 17, 2014 at 7:35 am

    Looks lovely, never tried carrot cake before…

    Reply
  5. Tracy K Nixon says

    May 13, 2014 at 4:33 am

    This looks and sounds delicious thank you!

    Reply
  6. Caroline Clarke says

    May 12, 2014 at 9:12 am

    That is such a beautiful cake! I wonder how many calories per slice? Carrot cake is my absolute favourite and if you've managed to make it healthy then I might be in heaven!

    Reply
  7. Sweeter Life Club says

    May 09, 2014 at 7:26 am

    I really love this recipe of sugar free cakes, its taste, look and color sound very good .Thank you for sharing this recipe 🙂

    Recipe of Sugar free Cakes

    Reply
  8. Jessica Wilde says

    May 07, 2014 at 10:21 am

    I love the idea of a cake without sugar – although the frosting sounds difficult to get right! 🙂

    Reply
  9. Lynne Durkin says

    May 01, 2014 at 3:23 pm

    This looks delicious 🙂 will have to try and make this as it wouldn't hurt to cut down on our intake of sugar. Well done x

    Reply
  10. Humphrey Addison says

    April 17, 2014 at 12:50 pm

    I love carrots cake! Carrots are one of my favorite. Nice to see cookbook offering clear and simple recipes with easily obtained ingredients as an antidote to some of what's out there.
    Personal Chef Chicago

    Reply
  11. Trisha says

    April 10, 2014 at 9:54 am

    This looks divine and so beautifully presented! Just bought some spelt flour for some biscuits i was make. so will have to try this x

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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