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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 270.7
  • Total Fat: 8.9 g
  • Cholesterol: 39.3 mg
  • Sodium: 559.3 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 10.4 g

View full nutritional breakdown of Sugar Free Carrot Cake with Sugar Free Cream Cheese Frosting calories by ingredient
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Sugar Free Carrot Cake with Sugar Free Cream Cheese Frosting

Submitted by: DARCYMAC

Introduction

Moist carrot cake with the added advantage of being SUGAR FREE! Moist carrot cake with the added advantage of being SUGAR FREE!
Number of Servings: 12

Ingredients

    4 egg whites
    2 whole eggs
    1/3 cup canola oil
    1/3 cup unsweetened applesause
    1 cup apple juice concentrate
    1/4 cup water
    3 cups whole grain flour
    1 tbsp baking power
    1 tsp baking soda
    1 tsp salt
    2 tsp cinnamon
    1/4 tsp nutmeg
    1 cup raisins
    2-1/2 cups shredded carrots (4 medium)
    Frosting:
    1 1/2 cup fat free cream cheese (room temp)
    1 1/2 teaspoons butter (room temp)
    16 Equal packets or Splenda packets (to taste)
    2 tsp vanilla

Directions

Preheat oven to 350 F.
Stir together eggs, apple juice concentrate, oil, applesauce and water. Set aside.
Sift together dry ingredients: flour, baking power, baking soda, salt, cinnamon and nutmeg.
Put raisins in warm water to plump.
Grate carotts and spray 2 round 9" cake pans with non-stick cooking spray.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins. Fold in carrots and raisins.
Pour equal amounts into cake pans and bake at 350 F for about 25 - 30 minutes. Reduce heat to 325 F for 8 - 12 minutes more.
Cool cake completely and frost with blended cream cheese frosting.
Keep in fridge.

Number of Servings: 12

Recipe submitted by SparkPeople user DARCYMAC.






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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    This was so fabulous tasting. I doesn't even taste like a sugar free dessert. Very rich and Iserved it to my boyfriend and he couldn't tell the difference. Being a Diabetic it's hard to find dessert recipes that are actually delicious. I love it!! - 2/25/08

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  • Bad
    2 of 3 people found this review helpful
    Let me tell You, I entered this cake into the Centennial celebration and I won first prize. The men judging it went crazy over it!!! So thank You very much!!! - 10/14/07

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  • Very Good
    1 of 1 people found this review helpful
    This was a delicious cake. Not overly sweet like regular carrot cake. - 6/5/10

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  • Very Good
    1 of 1 people found this review helpful
    This was pretty good! I only had 1 c of cream cheese, so I used 1/2 c of strawberry fat free cream cheese and it ended up being really good. I also used white flour, as it was all I had... - 6/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    This is wonderful....my hubby gobbled it up....I made half the recipe as there are only 2 of us....thank you for this great recipe - 3/29/08

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't try the cake, but did make the frosting. It was wonderful! - 4/10/07

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  • Bad
    1 of 1 people found this review helpful
    Not for me - 3/19/07

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  • sorry , but splenda and other no cal sweeteners are poison to your body . skip tthe frosting altogether and add a coule spoons full of non fat vanilla greek yogurt on top of eack piece instead . soooo much better for you - 9/26/13

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  • Haven't made it yet but am wondering where the pineapple and nuts are in this recipe. - 3/11/13

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  • Had been looking forward to making and tasting this cake for two weeks. Was pretty disappointed. I agree it does taste more like a big muffin. Does not have the moistness I love from a regular carrot cake. Guess it will do, but had much higher hopes for this recipe. :( - 7/17/12

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  • Splenda and all those other sweeteners are even worse than sugar. Any one know of a better alternative like stevia or raw sugars and the amounts to use? - 4/25/12

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  • Really nice flavor, and I liked the moist-but-grainy! Thanks for sharing. - 12/5/11

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  • Very Good
    0 of 1 people found this review helpful
    i NVR ate carrot cake NVR made a carrot cake B4. i was making 1 4 my BFF who had gastric by pass.i potato peeled carrots then put in food chopper. made them very fine. added 20 packets of splenda. dash more cinnamon. Every1 LOVED it especially my BFF. Every1 wants the receipe!!Used whole wheat flour - 9/20/10

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  • Would it work just as well to use regular cream cheese in the frosting as to use fat free cream cheese and then add butter? - 6/15/10

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  • Ive always been a huge fan of the carrot cake but its always too high in sugar and fat, i made today this one and its so simple to do and its so tasty! I love it!! Thanks for sharing! - 10/18/09

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  • It's not bad. I agree that it doesn't take like carrot cake and does taste more like a bran muffin. It's still a nice treat. - 4/9/09

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  • It was very moist and tasted good but I think I will leave out the raisins next time as I don't care for them. I used fresh ground nutmeg....delicious! - 2/8/08

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  • This wasn't bad at all. I left out a lot of stuff, because my family frowns upon extra things in their food, but it was eaten fairly quickly. - 3/19/07

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  • I didn't think it tasted like carrot cake. But I agree with MELINDACRISTINE that it was edible but it did taste more like a bran muffin with frosting. I think next time I am going to try some Splenda for baking, see if I can make it taste better. - 3/17/07

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  • Good replacement for the real thing. - 3/14/07

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  • It did not taste anything like Carrot Cake. It was edible, and good, but it tasted more like a bran muffin with frosting on top. - 3/12/07

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  • How much splenda is in a packet? It is sold by the jar over here. - 3/12/07

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  • This actually made a cake big enough to become 2 cakes. It was very good. The icing was very sweet for sugar free. It was easy to make and a nice treat for those that dont eat refined sugar. - 3/10/07

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