You know, sometimes I get a craving for something sweet, like a big slice of classic carrot cake, but I also want to keep things a little healthier, especially when I’m trying out new recipes. That’s exactly how this incredible No Sugar Carrot Cake came to be! It’s amazing how you can get all that delicious moisture and flavor from natural fruit instead of added sugars. Honestly, building my recipe collection with healthier twists like this feels pretty rewarding, and this cake is one of my absolute favorites. It proves that you don’t need sugar to make something wonderfully tender and spiced.
Why You’ll Love This No Sugar Carrot Cake
Seriously, this cake is a game-changer!
- Naturally Sweetened: We’re using applesauce and ripe bananas, so you get that lovely sweetness without any added sugar.
- Super Moist & Tender: The fruit purees and coconut oil make this cake incredibly moist and soft.
- Packed with Flavor: All those warm spices – cinnamon, nutmeg, cloves – really shine through!
- Healthier Indulgence: It’s a fantastic option when you want a classic treat that feels a bit more wholesome.
Gather Your Ingredients for No Sugar Carrot Cake
Alright, let’s get our ducks in a row! To make this amazing No Sugar Carrot Cake, you’re going to need a few things. Don’t worry, they’re mostly pantry staples!
For the Cake Itself:
- 2 cups all-purpose flour: This is our base, nice and simple.
- 2 teaspoons baking soda: This helps our cake get nice and fluffy.
- 1 teaspoon ground cinnamon: You can’t have carrot cake without cinnamon!
- 1/2 teaspoon ground nutmeg: For that cozy, warm spice blend.
- 1/4 teaspoon ground cloves: Just a little bit adds so much depth.
- 1/2 teaspoon salt: Balances out all that sweetness.
- 1 cup unsweetened applesauce: This is our main sweetener and moisture booster!
- 1/2 cup mashed ripe bananas: About 2 medium bananas, mashed up, add more sweetness and that lovely texture. Make sure they’re nice and ripe!
- 1/4 cup melted coconut oil: For richness and moisture.
- 2 large eggs: Let them sit out for a bit before baking if you can, they mix better.
- 1 teaspoon vanilla extract: Always makes things taste better, right?
- 2 cups grated carrots: About 3-4 medium carrots, fresh is best. I like to grate them right before I use them!
- 1/2 cup chopped walnuts or pecans: These are totally optional, but I love the crunch they add!
For the Frosting (if you’re feeling fancy!):
- 8 ounces cream cheese, softened: Make sure it’s not straight from the fridge, or it’ll be lumpy.
- 1/4 cup unsweetened applesauce: Another little bit of sweetness and smooth texture for the frosting.
- 1 teaspoon vanilla extract: Because, vanilla!
Essential Equipment for Baking Your No Sugar Carrot Cake
Alright, let’s talk about what you’ll need to whip up this delightful No Sugar Carrot Cake! You don’t need anything super fancy, just the basics you probably already have in your kitchen.
You’ll want a couple of mixing bowls – one for the dry stuff and one for the wet. A good whisk is handy for getting those dry ingredients perfectly combined, and a spatula is great for folding everything together without overmixing. And, of course, your trusty 9×13 inch baking pan is essential. Easy peasy!
Step-by-Step Guide to Making the No Sugar Carrot Cake
Alright, let’s get baking this delicious No Sugar Carrot Cake! It’s really straightforward, and the results are so worth it.
Prepare Your Baking Pan and Oven
First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab your 9×13 inch baking pan, give it a good grease and then a little flour dusting. This stops our beautiful cake from sticking!
Combine Dry Ingredients for the No Sugar Carrot Cake
Grab a nice big mixing bowl. Into it goes your flour, baking soda, cinnamon, nutmeg, cloves, and that salt. Give it all a good whisking. This makes sure all those lovely spices and leavening agents are evenly spread out, so every bite is perfect.
Mix Wet Ingredients for the No Sugar Carrot Cake
Now, in a separate bowl, let’s combine all the wet stuff. Put in your applesauce, those mashed ripe bananas, the melted coconut oil, eggs, and that splash of vanilla extract. Whisk it all together until it’s nice and smooth. Trust me, this smells amazing already!
Combine Wet and Dry Mixtures
Time to bring them together! Pour the wet ingredients right into the bowl with the dry ingredients. Gently mix them until they’re *just* combined. You can even check out how we mix things in my garlic butter meatballs recipe for a similar gentle mixing technique. Honestly, please don’t overmix here; we want a tender cake, not a tough one!
Add Carrots and Nuts
Now, you’ll gently fold in those lovely grated carrots. If you’re using them, toss in your chopped walnuts or pecans too. Just a few gentle folds to distribute them through the batter.
Bake the No Sugar Carrot Cake
Pour all that gorgeous batter into your prepared 9×13 inch pan. Spread it around evenly. Pop it into the preheated oven and bake for about 30-35 minutes. The best way to check if it’s done is to stick a wooden skewer or a toothpick right into the center. If it comes out clean, without any wet batter clinging to it, it’s ready!
Cool the Cake Properly
Once it’s baked, let your cake cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully invert it onto a wire rack to cool down completely. Patience is key here;!
Prepare and Apply the Frosting
While the cake is cooling, whip up the optional frosting! In a bowl, beat together your softened cream cheese, that extra bit of unsweetened applesauce, and the vanilla extract until it’s super smooth and creamy. Once the cake is totally cool, slather that delicious frosting all over the top. Enjoy!
Tips for the Best No Sugar Carrot Cake
Okay, so you want this No Sugar Carrot Cake to turn out absolutely perfect? I’ve got you covered with a few little tricks that make all the difference. First off, don’t skimp on the carrots! Grating them fresh just before you bake really brings out that extra moisture and lovely subtle sweetness. Plus, it makes the batter smell divine when you’re mixing! When you’re combining the wet and dry ingredients, it can be SO tempting to just go at it with the mixer, but trust me on this: mix *just* until it all comes together. Overmixing is the enemy of tender cakes, and we definitely don’t want a tough crumb here. Oh, and if you’re adding nuts, tossing them with a tablespoon of the flour mixture first can help keep them from sinking to the bottom!
Ingredient Notes and Substitutions for No Sugar Carrot Cake
You know, one of the best things about this No Sugar Carrot Cake is how forgiving it is, but there are a couple of spots where you might wonder about tweaking things. For the fat, I’ve used coconut oil because I love its subtle flavor, but feel free to use melted unsalted butter or even a neutral oil like avocado oil if that’s what you have on hand. Just make sure it’s melted and cooled a bit!
And if you’re not a fan of bananas, or just don’t have any ripe ones, you can often swap them out for a bit more applesauce, or even some mashed sweet potato puree. You might need to adjust the liquid slightly, but it should still work beautifully. The key is that natural fruit sweetness!
Storing Your Delicious No Sugar Carrot Cake
Okay, so you’ve got this amazing No Sugar Carrot Cake, and you want it to stay gorgeous, right? The best way to keep it fresh is pretty simple. Make sure it’s completely cool first, then pop that leftover cake into an airtight container. A good plastic container with a lid works perfectly, or you can wrap it well in plastic wrap. Pop it in the refrigerator – the cooler temps really help it keep its texture and flavor for a few days!
Frequently Asked Questions about No Sugar Carrot Cake
Is this No Sugar Carrot Cake still sweet enough without added sugar?
Oh, absolutely! That’s the magic of it. The sweetness comes naturally from the unsweetened applesauce and those nice ripe mashed bananas. They really do the trick! The carrots themselves add a subtle sweetness too. It’s a different kind of sweetness than you get from sugar, more natural and mellow. If you like things super sweet, you could always try a tiny pinch of stevia or monk fruit when you’re mixing the wet ingredients, but I find it’s just right without.
Can I make this No Sugar Carrot Cake gluten-free?
That’s a great question! While I haven’t personally tested it, you could definitely try swapping out the all-purpose flour for a good quality gluten-free all-purpose baking blend. You know, one that has xanthan gum in it? Just make sure it’s a blend that works well for cakes. Baking with alternative flours can be a bit tricky, so you might need to play around with the liquid amounts a tiny bit. Let me know if you experiment with it! You might also like checking out my dinner recipes for other family-friendly ideas.
What’s the best way to ensure my No Sugar Carrot Cake is moist?
Moisture is key with any carrot cake, right? For this one, the big players are definitely the unsweetened applesauce and the mashed bananas. Make sure your bananas are nice and ripe – the riper they are, the sweeter and moister they’ll be. Also, don’t overbake it! Keep an eye on it and do the skewer test. Overbaking is the quickest way to dry out any cake. And of course, following the instructions to cool it properly before frosting helps seal in all that goodness.
Can I use something other than mashed bananas?
Yes, you can! If bananas aren’t your jam, or you just don’t have them on hand, you can often get away with using a little more unsweetened applesauce. You might need to add maybe another quarter cup, and it might make the cake slightly less rich, but it should still be wonderfully moist. Some people have had luck using pureed ripe pears or even a little unsweetened pumpkin puree, but I haven’t tried those myself in this specific recipe. The key is just to have a nice, natural fruit puree for that moisture and sweetness!
Estimated Nutritional Information
Just a heads-up, the nutritional info for this No Sugar Carrot Cake is our best guess per slice, but it can totally change depending on the brands you use and specific ingredients. We’re looking at roughly 250 calories, about 35g carbs, 4g protein, and 12g fat, with around 18g of natural sugar coming from the fruit. It’s a pretty great way to enjoy a classic treat!
No Sugar Carrot Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the applesauce, mashed banana, melted coconut oil, eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated carrots and chopped nuts (if using).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the frosting: Beat together the softened cream cheese, applesauce, and vanilla extract until smooth and creamy. Spread over the cooled cake.