Low Sugar Carrot Cake Recipe with Greek Yogurt Cream Cheese Frosting
Celebrate anything with this low sugar carrot cake recipe! It is easy to make, perfect to share and has the most delicious greek yogurt cream cheese frosting. If you’ve been looking for a gluten-free and grain-free, healthy carrot cake recipe, this is it!
Ingredients
- 1/2 cup butter, melted
- 1/2 cup natural cane sugar
- 1/4 cup pure maple syrup
- 1/4 cup pumpkin puree, (can sub applesauce)
- 3 eggs
- 1 cup plain unsweetened almond milk
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 1 cup tapioca flour
- 3 tbsp coconut flour
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp sea salt
- 1.5 cups grated carrot
Ingredients for frosting
- 1/2 cup cream cheese
- 1/4 cup plain greek yogurt
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Cover the bottom of 2 – 6″ cake pans with parchment paper then oil the sides and parchment paper.
- In a large bowl, whisk the butter and sugar together. Add the maple syrup, pumpkin purée, eggs, almond milk, and vanilla extract, and fully mix the wet ingredients together.
- In the same large mixing bowl, add the almond flour, tapioca flour, coconut flour, baking powder, baking soda, cinnamon, and sea salt, then stir the dry ingredients all together. Once the wet and dry ingredients are almost fully mixed, add in the grated carrots. For best results, stir just until there are no clumps and all the flour is mixed in.
- Pour the cake batter into the prepared pans. Bake in a preheated oven for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out wet, keep baking until only a dry crumb comes out on the toothpick.
- Once the cakes are done baking and out of the oven, wait 10 minutes and flip the cakes into a cooling rack to fully cool.
- When the cakes are fully cooled to room temperature, prepare the frosting by whisking together the cream cheese, greek yogurt, maple syrup, and vanilla extract. If your yogurt gives you some clumps, just keep whisking, they will eventually smooth out. You can also whisk in a stand mixer.
- Assemble the cake by placing one cooled cake on a cake stand. Add a thin layer of frosting on top. Add the second cooled cake. Thinly frost the sides. Add the remaining frosting to the top of the cake!
- To decorate, make a carrot rose by peeling the length of a full carrot and then spiraling it into a circle. Add chopped pistachios for pretty color on top! Shredded coconut flakes are another fun option to top your cake with.
Notes
These 6″ cake pans are perfect for smaller cakes! I used 2 in this recipe. Here is the cake stand I use!
Nutrition
Calories: 244kcal, Carbohydrates: 25g, Protein: 7g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 62mg, Sodium: 419mg, Potassium: 102mg, Fiber: 3g, Sugar: 19g, Vitamin A: 1198IU, Vitamin C: 0.3mg, Calcium: 126mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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