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This healthy carrot cake recipe is naturally sweetened with coconut sugar and maple syrup and features a smooth heritage cream cheese frosting. Perfect for Easter baking! Get the recipe at naturallysweetkitchen.com. #naturallysweetkitchen #refinedsugarfree #carrotcake #easter #baking #sugarfree

Refined Sugar Free Carrot Cake

This refined sugar free carrot cake features tender, delicately spiced cake layers bursting with sweet carrots and a soft and dreamy heritage cream cheese frosting.

Category Cake
Keyword sugar free carrot cake
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Author Amanda | Naturally Sweet Kitchen


Carrot Cake

  • 315 g unbleached plain flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 400 g coconut sugar
  • 120 ml pure maple syrup
  • 120 g plain Greek yogurt
  • 180 ml cold-pressed rapeseed oil
  • 1 tsp pure vanilla extract
  • 4 large eggs
  • 300 g shredded carrot

Heritage Cream Cheese Frosting

  • 300 g raw cane sugar
  • 52 g unbleached plain flour
  • 4 tbsp arrowroot powder
  • ¼ tsp fine sea salt
  • 360 ml milk
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 165 g cream cheese cubed
  • 170 g unsalted butter cubed and at room temperature


Carrot Cake

  1. Preheat the oven to 180ºC (350ºF) and grease, flour, and line two 8 inch (20 cm) round cake tins.
  2. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a bowl and whisk lightly to combine. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the coconut sugar, maple syrup, yogurt, oil, and vanilla extract on a medium speed until well combined.
  4. Reduce the mixing speed to medium-low and crack in the eggs, one at a time, combining each egg for 30 seconds before adding the next.
  5. Add the dry ingredients in two parts, mixing just until the flour disappears. Turn off the mixer. Fold in the shredded carrots by hand.
  6. Divide the batter evenly between the two tins and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted comes out clean.
  7. Allow the cakes to cool in their tins for 15 minutes, then turn out onto a wire rack to finish cooling completely before frosting.


  1. Heat the sugar, flour, arrowroot powder, salt, and milk in a saucepan over medium heat, whisking frequently. Allow to come to a boil and whisk vigorously until the mixture reaches a thick, pudding-like consistency, about 4 minutes.
  2. Remove the pudding from the stove and scrape into a heatproof, sealable container. Refrigerate until cold, about 3-4 hours.
  3. Once the pudding has cooled completely, remove from it the fridge and add it to the bowl of a stand mixer fitted with the paddle attachment.
  4. Pour in the lemon juice and vanilla and whip on high until loose and lightly aerated.
  5. Lower the mixer speed to medium and begin adding the cream cheese and butter one cube at a time, allowing the mixer to beat the cubes into the pudding individually.
  6. Once all the cream cheese and butter has been added, turn the mixer back up to high and whip the frosting until fluffy.


  1. Once the cakes are completely cool, level and slice each layer horizontally in two. You should have four even layers.
  2. Choose one of the layers to be the bottom and place it on a cake board. Drop ¼ cup of frosting onto the layer and smooth it to the edges. Repeat with the remaining layers.
  3. Crumb coat the entire cake and then refrigerate it for 15 minutes.
  4. Finish icing the cake with the remaining frosting and top with fresh flowers, walnuts, or anything you desire.


  • This cake will keep sealed in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
  • The cake layers and frosting can be made up to 1 day in advance. Refrigerate until assembly.