Sugar-Free Layered Carrot Cake with Cream Cheese Frosting and Nut/Fruit Topping
Sugar-Free Layered Carrot Cake with Cream Cheese Frosting and Nut/Fruit Topping
Ingredients
For the Sugar-Free Carrot Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar substitute, (ensure it's a 1:1 volume replacement for sugar)
- 1/2 cup brown sugar substitute, packed (ensure it's a 1:1 volume replacement for brown sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups carrots, finely grated
For the Sugar-Free Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar substitute, sifted (ensure it's a 1:1 volume replacement for powdered sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Nut and Fruit Topping
- 1/2 cup chopped pecans, toasted
- 1/4 cup dried cranberries
- 2 fresh rosemary sprigs, small, for garnish
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans or line with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar substitute, brown sugar substitute, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined. Refer to your specific sugar substitute packaging for exact usage ratios if different from 1:1 volume.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the large eggs, vegetable oil, and vanilla extract until smooth.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix. Fold in the finely grated carrots until evenly distributed.
⏱️ 5 min
- 5
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350
- 6
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely. This is crucial before frosting, as warm cakes will melt the frosting.
⏱️ 20 min
- 7
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 8
Gradually add the sifted powdered sugar substitute to the cream cheese mixture, beating on low speed until incorporated, then increase to medium-high and beat until smooth. Stir in the vanilla extract and salt. Refer to your specific powdered sugar substitute packaging for exact usage ratios.
⏱️ 5 min
- 9
Once the cakes are completely cool, use a serrated knife to level the tops of the cakes if necessary. Place one cake layer on your serving plate. Spread about 1/2 cup of frosting evenly over the top. Carefully place the second cake layer on top.
⏱️ 10 min
- 10
Spread the remaining frosting over the top and sides of the cake. Use an offset spatula to create a decorative swirl pattern on top, if desired.
⏱️ 7 min
- 11
Garnish the top of the cake with the toasted chopped pecans and dried cranberries. Arrange the small fresh rosemary sprigs decoratively on top.
⏱️ 5 min
- 12
For best results, chill the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Sugar-Free Layered Carrot Cake with Cream Cheese Frosting and Nut/Fruit Topping
Ingredients
For the Sugar-Free Carrot Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar substitute, (ensure it's a 1:1 volume replacement for sugar)
- 1/2 cup brown sugar substitute, packed (ensure it's a 1:1 volume replacement for brown sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups carrots, finely grated
For the Sugar-Free Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar substitute, sifted (ensure it's a 1:1 volume replacement for powdered sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Nut and Fruit Topping
- 1/2 cup chopped pecans, toasted
- 1/4 cup dried cranberries
- 2 fresh rosemary sprigs, small, for garnish
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans or line with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar substitute, brown sugar substitute, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined. Refer to your specific sugar substitute packaging for exact usage ratios if different from 1:1 volume.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the large eggs, vegetable oil, and vanilla extract until smooth.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix. Fold in the finely grated carrots until evenly distributed.
⏱️ 5 min - 5
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350 - 6
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely. This is crucial before frosting, as warm cakes will melt the frosting.
⏱️ 20 min - 7
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min - 8
Gradually add the sifted powdered sugar substitute to the cream cheese mixture, beating on low speed until incorporated, then increase to medium-high and beat until smooth. Stir in the vanilla extract and salt. Refer to your specific powdered sugar substitute packaging for exact usage ratios.
⏱️ 5 min - 9
Once the cakes are completely cool, use a serrated knife to level the tops of the cakes if necessary. Place one cake layer on your serving plate. Spread about 1/2 cup of frosting evenly over the top. Carefully place the second cake layer on top.
⏱️ 10 min - 10
Spread the remaining frosting over the top and sides of the cake. Use an offset spatula to create a decorative swirl pattern on top, if desired.
⏱️ 7 min - 11
Garnish the top of the cake with the toasted chopped pecans and dried cranberries. Arrange the small fresh rosemary sprigs decoratively on top.
⏱️ 5 min - 12
For best results, chill the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 30 min