This delicious low sugar carrot cake is simple to make and contains approx. 40% less sugar than most carrot cake recipes. It comes with a light and fluffy frosting that’s made using a combination of cream cheese, ricotta and a hint of orange.
Is carrot cake healthy
The short answer is – usually, no. Despite containing a vegetable carrot cake recipes are usually not very healthy as they tend to be laden with sugar, both the cake itself as well as the frosting.
This carrot cake recipe isn’t! It contains as much as 40% less sugar as well as less oil than most carrot cake recipes. Because it is not overly sweet you can really appreciate all the flavours that make this cake so delicious. The caramel flavour of the brown sugar and the sweet spices go extremely well with carrot as well as orange and the pecans add a lovely nutty crunch to this cake.
Low sugar carrot cake ingredients
This healthier carrot cake is super moist thanks to a generous amount of freshly grated carrot it contains as well as (a moderate amount of) light brown sugar. I used chopped pecans for more texture, a selection of spices (including cinnamon, ginger and nutmeg) and vanilla extract for added flavour.
The frosting is made using cream cheese as well as (naturally low in fat) ricotta cheese which tones down the sourness of the cream cheese also making the mixture fluffier. The frosting contains a fraction of the sugar most carrot cake recipes call for and comes with a hint of orange.
How to prepare the carrots
Peel and finely grate the carrots when you are ready to make the recipe. I do not recommend doing this step in advance as the carrots will start releasing moisture after a while. I also do not recommend buying ready grated carrots for this recipe.
Top tip
Weigh the carrots after you’ve peeled them.
Step-by-step recipe instructions
1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm (9.5 inch) pan and line with parchment paper (so it sticks out at opposite sides). Dust the 2 sides without the paper with flour. Set aside.
In a bowl combine the flour, baking powder, soda, spices and salt and stir thoroughly using a whisk.
2. In another bowl whisk together the oil, sugar, eggs and vanilla extract until thoroughly combined.
3. Stir in the grated carrot and pecans.
4. Pour in the dry ingredients and stir just to combine. The mixture will be lumpy.
5. Pour the batter into the prepared pan, smooth out the top a and bake in the centre of the oven for 40-45 minutes (it is ready when a toothpick inserted into the middle comes out clean).
6. Remove from the oven and set aside to cool completely.
7. To make the frosting beat all the ingredients until fluffy (1-2 minutes).
8. Spread over the cake, scatter a tablespoon of finely chopped pecans and serve.
Substitutions
- Flour: I used all-purpose flour but you can use a combination of plain and wholewheat flour for an even healthier carrot cake.
- Pecans: Use walnuts, macadamia nuts or brasil nuts instead.
- Oil: I used vegetable oil but sunflower oil would work too.
- Spices: You can omit the spices and just use pumpkin spice.
Top tips and FAQs
- Use freshly grated carrot, not ready grated store-bought.
- Do not overstir the batter. Stir just to combine.
- Make ahead: You can make the frosting a day in advance and refrigerate it, covered, until you are ready to decorate the cake.
- If the cream cheese and ricotta contain a little moisture remove it before making the frosting.
- Cool the cake completely before decorating it. Lift out of the pan along with the paper then peel it off.
- Use a sharp knife to cut the cake (it will cut better).
- Leftover carrot cake can be refrigerated in an airtight container for up to 3 days.
- Freeze in an airtight container for up to 3 months.
You might also like
- Healthy Pumpkin Cake with Dark Chocolate Drizzle
- Easy Pumpkin Cake Recipe with Pecans
- Truly Healthy Carrot Muffins
Check out also this collection of 27 everyday healthy cacao recipes.
Keep in touch!
If you make this low sugar carrot cake I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Low Sugar Carrot Cake
Equipment
- 23 cm (9 inch) pan
- Electric mixer
Ingredients
- 9.88 ounces (280 g) carrot peeled, finely grated, approx. 3 cups loosely packed
- 2 cups less 2tsp (240 g) all-purpose/plain flour
- 1 teaspoon baking powder and bicarbonate of soda each
- 1¼ teaspoon cinnamon and ginger each
- ½ teaspoon nutmeg
- ⅕ teaspoon fine sea salt
- ⅔ cup (160 ml) vegetable oil
- 3 large eggs
- ¾ cup (160 g) light brown sugar packed
- 1 teaspoon vanilla extract
- ¾ cup (100 g) pecans roughly chopped, plus 1 tbsp finely chopped
For the frosting
- 1 cup (220 g) cream cheese at room temperature
- ⅓ cup (75 g) ricotta cheese firm, thoroughly drained, at room temperature
- 2 tablespoons butter at room temperature
- 6 tablespoons confectioners'/icing sugar
- Zest of 1 medium orange
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm (9.5 inch) pan and line with parchment paper (so it sticks out at opposite sides). Dust the 2 sides without the paper with flour. Set aside.
- In a bowl combine the flour, baking powder, soda, spices and salt and stir thoroughly using a whisk.
- In another bowl whisk together the oil, sugar, eggs and vanilla extract until thoroughly combined.
- Stir in the grated carrot and pecans.
- Pour in the dry ingredients and stir just to combine. The mixture will be lumpy.
- Pour the batter into the prepared pan, smooth out the top a and bake in the centre of the oven for 40-45 minutes (it is ready when a toothpick inserted into the middle comes out clean).Remove from the oven and set aside to cool completely.
- To make the frosting beat all the ingredients until fluffy (1-2 minutes). Refrigerate for an hour if possible. Spread over the cake, scatter a tablespoon of finely chopped pecans and serve.
Notes
- Use freshly grated carrot, not ready grated store-bought.
- Do not overstir the batter. Stir just to combine.
- Make ahead: You can make the frosting a day in advance and refrigerate it, covered, until you are ready to decorate the cake.
- If the cream cheese and ricotta contain a little moisture remove it before making the frosting.
- Cool the cake completely before decorating it. Lift out of the pan along with the paper then peel it off.
- Use a sharp knife to cut the cake (it will cut better).
- Leftover carrot cake can be refrigerated in an airtight container for up to 3 days.
- Freeze in an airtight container for up to 3 months.
- Preparation time does not include the time needed to cool the cake.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Ann says
I made this for a birthday and it turned out great! I used a 20cm cake tin and it was fine in that. I opted to cook it for 5 mins longer because of the difference in tin size but I didn’t need to, and won’t do so next time. I also added some sultanas (requested by the birthday person) which I soaked first. We really liked the amount of carrot and pecans in this, and the spices were nicely balanced. It was better the next day, and 3 days later still excellent. It was acknowledged as a keeper recipe and I’ll be making it again next year! Thank you!
Monika says
You are welcome! Good to know it worked in a smaller cake tin.
Steven says
I used a processor for the carrots, added one large apple and baked 4 minutes longer, came out perfect, moist and firm. In the frosting i subbed maple syrup for the sugar and added a couple of tbs of shredded carrots for color. Also i only used whole wheat flour.
Monika says
Thank you for taking the time to share feedback:)
Bronwen Binfield says
Hi . Lovely recipe it wondered can I replace half the oil with butter or will I ruin it ?
Monika says
It should be fine if you use melted butter, although I make no guarantees as I haven't tried it. If you are worried the cake will be 'oily' that won't be the case. It's actually low in fat and I am not sure adding butter will make much difference to the flavour - I am assuming you want more buttery flavour. Hope this helps:)
Nancy says
I made this cake tonight in an 8” round and it was a huge hit!
The recipe is wonderful but I improvised like I always do with recipes. I subbed and added the following ingredients for the cake:
- I used 1/4 C honey and 1/4 cup molasses in place of the brown sugar and added only 2 TBSP of brown sugar
- I used 1/2 C bran flour (ground bran cereal) and 1/2 C wheat flour for just 1 C of the all-purpose
- I added more vanilla
- I also added a hefty splash of dark rum
- 1/4 tsp lemon juice
- 3 TBSP homemade plain yogurt
- I used sprouted roasted and salted pecans (my favorite pecans from Texas)
For the icing:
- I added 2 oz more of cream cheese
- 1/4 tsp lemon juice
- 1/4 tsp orange extract
- More vanilla
- A hefty splash of dark rum
- 2 TBSP homemade plain yogurt
I will definitely be making this again! The cake was super moist and the icing was fluffy and soft. Lots of compliments. Not overly sweet but still sweet and tasty. My stepdaughter loved it - she finished off the bowl of icing (because there was a bit extra). I am happy!
Monika says
I am glad this recipe still worked with all the swaps and additions. The hefty splash of rum sounds intriguing, I must remember to try it in my own cake next time I make it:)
Jessica says
Hello! I’m planning to make this cake today and just realized the battery on my food scale is dead. How many cups of grated carrot do you recommend? Thanks!
Monika says
About 3 cups loosely packed. It’s in the ingredients list in the recipe card at the bottom of the post. Good luck:)
Kandi Dulaney says
please give directions for cup cakes.
Monika says
I am not sure that this would make a good cupcake recipe, the batter is quite robust. It might work better as muffins. Use the instructions from this recipe: https://www.everydayhealthyrecipes.com/buckwheat-carrot-chia-muffins/
Lex says
This kinda has a lot of sugar still. What do you recommend for reducing sugar content by a lot and the cake still coming out well ?
Monika says
For me this cake is not very sweet but please read the comments thread below, some people have used less sugar and it worked for them Hope this helps:)
Veronica says
Not sure what happened but mine did not turn out well! Didn’t rise so it was flat and dense, and very dry. 🙁
Monika says
Sorry to hear that, perhaps your baking soda or baking powder weren't fresh? If your batter looked like mine but the cake didn't rise then it may have been these 2 ingredients.
Emeralda says
Hi Monika, This cake looks great! Have been looking for a reduced sugar cake vs one made with fake sweeteners. My question is, can I simply replace regular flour with GF flour and leave everything else the same for a GF option? Many Thanks. : )
Monika says
Sorry, I haven't tested this recipe using gf flour so really can't tell you if it would work.
Peggy says
I used 1/2 the amount of sugar and did not make the frosting as I already had butter cream frosting left over from a previous recipe. This recipe used less eggs, oil, and sugar than other recipes I looked at. I also had all the ingredients on hand. I suppose you could also add raisins to sweeten it to cut back on the sugar even further but that might affect the texture. I used the pan I had available (12x 8) and kept an eye on it until I thought it was done.
Monika says
Thank you for the feedback! You are right, cutting back on the sugar would affect the texture so I don't recommend it.
Melanie says
Hi ! I’m a bit confused for the cake pan. Is it a 9 inch round, or 9 inch X 9 inch square in your recipe?
I have both and the 9 inch x 9 inch square seems so much bigger than my 9 inch round, so i’m not sure what to use.
thanks!
Monika says
Hi Melanie, you need a 9x9 inch square pan.
Marla says
I’ve made this twice and added raisins. Both times, the toothpick came out clean after only 30 minutes of baking. Perhaps it is because I am baking at altitude (7000 feet)? I also baked in a small rectangular glass pan. Just thought you might know why it took less time to cook…
Monika says
Hi Marla, thank you for your feedback. I am aware of how different altitudes can affect baking times so it's likely it was because of where you live that the cake took less time to bake. Especially if this happens with other recipes you make.
Sandi says
My son wanted a birthday cake - even though he is having some dietary challenges - so I looked for a low sugar carrot cake recipe and settled on this one.
The cake looks good - was about to ice it and after refrigerating the icing to form up a bit, it’s still too soft.
Not runny, but too soft to hold up sitting out for now.
Hopefully the cake tastes good.
I won’t ice it until I’m about to serve it.
Also - I don’t mind it - but the ricotta doesn’t blend as well as I thought it would and the icing has a grainy texture to it (possibly the orange rind adds to this) that I’m afraid my sons might not like - but we’ll see! Crossing fingers!
Monika says
Hi Sandi, thank you for your feedback. It seems ricotta is not the same everywhere and yours was probably more runny than mine. I have now adjusted the icing ingredients which will hopefully solve the issue.
Kristina says
Had a big problem with the frosting. Used right amount of ricotta and cream cheese, but when I added the icing sugar and beat the mixture it was very runny, I added some more icing sugar to try and thicken it but didn’t really help. I left it in the fridge for an hour but still didn’t thicken up. Any ideas without adding even more icing sugar?
Monika says
Hi Kristina, sorry you had this problem. You can try adding a few spoonfuls of thick whipped cream into the frosting and refrigerate it for a few hours. This frosting is low in fat so it's naturally more runny than butter frosting, but it should still hold its shape. Hope you are able to fix it.
Horse Saddlery says
I love baking but don't have enough time to enjoy this hobby due to my manufacturing business, but I would love to bake this carrot cake surely. It looks so amazing.
Alex says
I am ten years old. I love to bake and my mom and my sister are eating healthier. my mom didn't mind this at all! I used a 1/4 cup of sugar instead though.
Monika says
Wow, baking cakes at 10 is impressive!
anonymous says
Hello, this recipe looks amazing, but I was wondering if I could further reduce the amount of sugar. I saw a ten-year-old commenting that he/she added only 1/4 cup of sugar to this recipe and it worked fine. Would you recommend this?
Monika says
This is down to personal preference but I wouldn't add less sugar than 2/3 cup. After all this is a cake and the frosting isn't very sweet. But you have to decide what works for you:)
Pin says
Are the calories for the whole cake if not how much is one serving?
Monika says
The calories are for 1 serving (it's an estimate only).
Karen says
For family members in need of low sugar dessert option I gave this a try. I had to use oat flour and a brown sugar substitute. I kept everything else the same. I’ll let you know how it turns out.
Monika says
Looking forward to it! I'd be curious to know what kind of brown sugar substitute you've used.
Karen says
Update: too many alternatives to reduce the sugar further. Didn’t love it. I would try again following the recipe exactly. Couldn’t get it to no sugar.
Christine says
Made it yesterday and we .loved it. It was a healthier version with much less sugar than normal recipe and more carrot then flour! I also added crushed fresh pineapple (husband is on a pineapple craze at the moment)
Thank you
Monika says
Glad it turned out ok even with added pineapple. Thank you for your feedback:)
Pavlina says
Delicious cake! Very easy and made of simple ingredients most of which I already had at home.
I improvised slightly with the frosting and used more ricotta and less cream cheese since that's what I had. Turned out delicious. I gave it 2 spoons of sugar instead of 6 and it was sweet enough 🙂
Definitely not last time I made this cake 🥰🙌
Monika says
Glad you liked it and were able to use even less sugar with good results. Thanks for letting me know:)
Gwen Gardner says
Not sure which flour to use?
Monika says
Plain/all-purpose flour.
Amy says
Best carrot cake I've ever made and I bake a lot! Loved the fact it was lower sugar, but swapped the nuts for raisins as I have small children and one can't chew nuts yet. Was fantastic! Will definitely make again.
Monika says
So glad to hear that, I've made it with raisins a couple of times too, worked great. Thank you for your feedback:)
Janice says
Could you give cup equivalents to grams? I’d love to try this but can’t readily do the conversions. And I don’t have a kitchen scale, just measuring cups
Monika says
Try 1 cup flour, 3 medium carrots (approx. 1.5''x6''each), half a cup plus 1 tbsp oil, 1 cup plus 1-2 tbsp light brown sugar and about 1 cup pecans. For the frosting use about 4/5 cup cream cheese (a little less than a full cup) and about 2/3 cup ricotta. Good luck!
Bronwen Binfield says
Can I use self raising flour for this cake and ditch the baking powder .
Monika says
I haven't tested it but I think it would be fine.
Marie Hitchcock says
I always ask "google" .."covert " 280 grams to cups-the answer is immediately shown!!
Mom of four says
Loved it!! Thank you.
Monika says
Great, thanks for letting me know!