Carrot Cake Recipe with Cream Cheese Frosting (Sugar-free)
Moist, soft and just the right sweetness, that’s how I described this easy to make carrot cake with cream cheese frosting. The Monk fruit sweetener replacement made it free from refined sugar. I wouldn’t call it healthy just because carrots are added, but it’s sure yummy!
400ggrated carrotsabout 5-6 carrots, washed and peeled
2 tbspcoarsely chopped pistachiooptional for decoration
100gchopped pecans or walnutsoptional to add to cake batter
65graisinsoptional to add to cake batter
Cream cheese frosting
200gcream cheesesoftened to room temperature
60gunsalted butter softened to room temperature
150gStevia sweetener or confectioner's sugar (this is already reduced sugar volume)
1tspvanilla extract
⅛tspfine salt
Instructions
Make cream cheese frosting (yields 380g)
Using a food mixer with paddle attachment, mix 200g cream cheese and 60g unsalted butter on high speed until smooth and fluffy.
200 g cream cheese, 60 g unsalted butter
Add 1 tsp vanilla extract, 1/8 tsp fine salt, and 150g Stevia sweetener (or confectioner's sugar). Beat on low speed for 30 seconds, then increase to high speed and beat until completely combined, smooth and creamy, and not runny.Note; If the frosting is too thin, add more sugar. If the frosting is too thick, add some milk to thin it.
1 tsp vanilla extract, 1/8 tsp fine salt, 150 g Stevia sweetener
Transfer into a piping bag (optional). Chill in fridge covered until ready to use.
Make carrot cake
Preheat oven to 180C or 356F in a convection oven. For conventional oven, heat oven to 190C or 374F.
Wash, peel and grate 5 to 6 carrots finely.
400 g grated carrots
Using a food mixer with whisk attachment, whisk 4 large eggs and 85g monk fruit sweetener (or brown sugar, can add up to 200g) together on high speed until ribbon stage. This takes about 5-6 minutes.
85-200 g Monk Fruit golden sweetener, 4 large eggs
Add 1 tsp vanilla extract and 50ml fresh milk and whisk on medium speed. Add 200ml vegetable oil slowly while mixing. Use spatula to scrape down the batter on the sides of the bowl to ensure even mixing.
50 ml fresh milk, 1 tsp vanilla extract, 200 ml vegetable oil
In another bowl, sift 250g plain flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine salt, 1/2 tsp all-spice powder, 1/2 tsp cinnamon powder together. Mix all dry ingredients well.
250 g plain flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp cinnamon powder, 1/2 tsp all-spice powder, 1/2 tsp fine salt
Add 1/3 of flour mixture into the food mixer and whisk on low speed until incorporated. Use spatula to scrape down the batter on the sides of the bowl to ensure even mixing.
Then add 1/3 of grated carrots into the food mixer and whisk on low speed until incorporated. Use spatula to scrape down the batter on the sides of the bowl to ensure even mixing.Optional: add chopped pecans or walnuts, and raisins.
100 g chopped pecans or walnuts, 65 g raisins
Repeat adding 1/3 of flour mixture and whisk on low speed until incorporated. Then 1/3 of grated carrots and whisk on low speed until all incorporated. Then the last 1/3 of the flour mixture and the last 1/3 of the grated carrots. Do not overmix.Use a spatula to bring the batter together by scraping the side of the mixing bowl and slowly folding the batter. Note: too much mixing with whisk attachment will cause cake to be too dense.
Grease the cake pan with vegetable oil or butter. If using a flat cake pan, line the bottom of cake pan with parchment paper. Note: I'm using a 7-inch Bundt cake pan.
Transfer the batter evenly into the cake pan. Bake in preheat oven at 180C / 356F (convection oven) or 190C or 374F (conventional oven) for about 45 minutes.Note: If using muffin cups or 2 cake pans, bake for about 30-35 minutes. If using 3 cake pans, bake for about 20-25 minutes. To test if the cake is done baking, test the centre with a toothpick or chopstick, if it comes out clean, the cake is done.
Allow the cake to cool completely in the cake pan on a cooling rack before frosting.
Decorate the top of the cake by piping cream cheese frosting over it and sprinkle with chopped pistachio.