If you are like me, then you will love this dense and flavorful, low fat, and refined sugar-free carrot cake. This is on my top 10 list of favorite dessert recipes that I have created to date.
I love to take a slice of the leftover cake (when unfrosted) and heat it up in the toaster oven to enjoy with a cup of herbal—or my preference—organic breakfast tea.
Suitable for Vegans & Diabetics
This delicious carrot cake recipe is also quite low in fat, yet remains very moist. If embrace a vegan lifestyle you can replace the small amount of butter with coconut oil instead, and for the eggs, use Ener-G Egg Replacer.
If you are diabetic, you can easily reduce the amount of natural sweeteners, and substitute the proper amount of NuNaturals (my favorite brand) stevia. When I make carrot cake for those seeking very low glycemic desserts, I will still add a small amount of maple syrup to enhance the flavor, while the stevia and non sweetened pineapple, apple sauce, and cinnamon contributes to the sweetness.
I have always disliked sugary cream cheese frosting made with refined powdered white sugar. And for those who want to refrain from eating cream cheese, I’ve included a recipe for yummy orange tofu icing. This frosting is very tasty and really complements the carrot cake.
One Sunday, we went on a beautiful hike with some friends in the Kokee State park in the Waimea Canyon on the island of Kauai. We were celebrating a special birthday with a group of people, including one of our dear friends who has some diet restrictions. I packed in enough carrot cake cupcakes that I made from this recipe to go around and added a touch of passion fruit to the icing. Not only was the setting beautiful, but the carrot cake was a perfect complement to an otherwise already beautiful day.
Rich, Low Fat, Low Sugar Carrot Cake Recipe
Mix dry ingredients together:
- 3 cups organic white whole wheat flour (or 1/2 whole wheat, 1/2 regular) or whatever flour combination you prefer
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Mix wet ingredients together:
- 1 cup maple syrup
- 4 tablespoons butter, softened
- 3 eggs, or twice as many egg whites
- 1 teas vanilla
- 1/2 cup applesauce (I like to grate a couple fresh apples, then add a little water and cook for a few minutes instead then add when cooled)
- 2/3 cup canned crushed pineapple (packed in sugar free-juice), well-drained
- 3 cups grated carrots
Add dry mixture to wet ingredients and gently mix, Next, add the rest of ingredients:
- 1/2 cup organic raisins
- 1/2 cup walnuts
- 1/4 cup unsalted raw sunflower seeds
Place in a 9 x 12 lightly oiled (coconut oil works well) baking pan. Bake in a 350 degree preheated oven for around 35 minutes. It’s finished baking when you insert a toothpick and it comes out clean.
Orange Tofu Icing
You can use any cream cheese frosting recipe you like, but for those who are seeking a refined sugar-free or dairy-free option, this recipe is a wonderful alternative. Or you can blend an organic low fat cream cheese with either maple syrup, stevia powder, or a combination with a little vanilla and a touch of orange extract.
Blend ingredients and place in refrigerator until carrot cake has cooled.
- 12 1/3 ounces tofu, low-fat silken (extra-firm)
- 1 1/2 tablespoons orange zest, minced (from 1 orange)
- 3/4 teaspoon orange extract
- 1/4 cup brown rice syrup
- 1/4 cup maple syrup
If you enjoy this carrot cake recipe you may also like my low glycemic and gluten free Apple Crumble recipe. Enjoy!