Sugar Free, Fat Free, Vegan Carrot Cake

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(from 16 reviews)
135
Sugar Free Cake

Hello friends, hope you all are enjoying the holiday season and eagerly waiting to welcome the New Year. I’m doing great and so are the kids too. Just another month before my mother leaves to Chennai. Hopefully, I can manage the 3 kids/boys (yes 3, including the biggest kid my husband) after she leaves.

But I have to give it to my husband this time. He is helpful than ever when compared to the time we had our first son. I haven’t baked anything in the past 3 months except for the sugar-free cake recipe I’m going to share with you all today.

Actually, I haven’t even been cooking anything different as often as I used to do before. I’m thinking of getting back on track again from this week onwards, please wish me luck so that I can stick to my plan.

At this moment I would also like to acknowledge that we have been receiving a lot of sincere suggestions/feedback from visitors through emails. Thank you very much for showing genuine interest in the growth of this website.

We are working towards making this blog more user-friendly and interactive. You will be seeing a lot of cool and interesting features in the days to come. Again everything depends on how well I’m going to manage the 24 hours we have.

It’s not just any carrot cake, but a fat-free, sugar-free, vegan carrot cake made with whole wheat flour. As I type this all I can remember is the Thanksgiving episode of Friends featuring Brad Pitt (watch the first 30 seconds of the video).

I know what must be running in your mind. “How yucky can it get?

But wait my dear friends, you are in for a total surprise when you taste this sugar-free cake. I know I say this a lot in a lot of the recipes here, but you have to believe me when I tell this “healthy doesn’t have to taste bad; it can be damn good and this cake is definitely delicious for the health conscious people and the rest of us.

The specialty of this recipe is that it doesn’t require any artificial sugar substitutes like most of the sugar-free desserts call for. The cake gets its sweetness from dates and raisins. The credit for this wonderful sugar free cake goes to Beverly Lynn Bennett.

I just made some minor changes and the cake turned out very good. As for whole wheat flour, I used freshly milled flour and didn’t find any difference at all in the taste. I’m not sure how the cake tastes with store-bought whole wheat flour.

I also increased the number of carrots and nuts to make it healthier. Bake this sugar-free cake for yourself to indulge without any guilt during this holiday season or it can also be a perfect gift especially for the special someone who cannot enjoy treats made of sugar.

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Sugar Free, Fat Free Vegan Carrot Cake Recipe

Prep TimeCook TimeMakes
15 Mins40 MinsOne 8 inch or 9 inch cake.
AuthorCategoryMethod
CakesBaking
Sugar Free, Fat Free, Vegan Carrot Cake
4.8 from 16 reviews
Unbelievably delicious sugar free, fat free, vegan carrot cake made with whole wheat flour.
Ingredients:
  • 2 cups Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 and 1/4 cups Water
  • 1 and 1/4 cups Chopped Dates
  • 1 cup Raisins
  • 1 teaspoon Allspice Powder
  • 1 cup Shredded Carrots
  • 1 cup Chopped Walnuts
  • 1/3 cup Carrot Juice (or any other juice)
  • As Needed Water or some more juice depending upon the consistency of the batter.
Procedure:
  1. Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.
  2. Sift together the flour, baking soda and powder and salt; set aside.
  3. In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Place the shredded carrots in a large bowl. Pour the hot liquid mixture on top of it and let it cool completely.
  5. Once it is cool add the chopped walnuts and carrot juice; combine it well.
  6. Add the dry ingredients to the wet ingredients and stir well together.
  7. Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in about 40 minutes itself.
  8. If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.
  9. This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.
My Notes:
  1. The original recipe calls for 1/2 cup each of shredded carrots and walnuts, but I have increased it to 1 cup each. I also used allspice powder instead a mix of various other spices because I didn’t have them in hand.
  2. Also frozen orange juice concentrate has been used in the recipe, which I have substituted with carrot juice I had, which was not sweetened with added sugar. You may want to add about a tablespoon or 2 of water/juice to adjust the consistency of the batter.
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135 COMMENTS

  1. Sophia

    Hi Madhuram,

    I made this cake for my baby boy’s first birthday smash cake! He has some food sensitivities so the recipe was exactly what I was looking for, plus super clean and healthy for his little baby body. While I was a huge fan, unfortunately he didn’t love it…wouldn’t even take one bite–but that was because he was too distracted by the balloons, I’m sure if he had just tried it he would have loved it! Here’s a link with some pictures (I credited you for the recipe), it was a Freak Show Circus themed birthday!

    https://turquoisetoffee.wordpress.com/2018/08/25/freak-show-circus-theme-first-birthday-for-baby-k/

    • Madhuram

      Thank you very much for trying the recipe and for blogging about it, Sophia. The pictures look amazing. I’m glad that you like the cake.

  2. Freak Show Circus Theme First Birthday for Baby K – turquoise toffee

    […] birthday boy got a vegan sugar free carrot smash cake using this recipe from EgglessCooking.com with a simple coconut icing from LeeLaLicious.com…which he was not interested in at all, not […]

  3. Jasleen

    Hi. I made this recipe. The cake was tasty but dense when baked. It lacked the light texture a cake should have. Did i go somewhere wrong with my batter. It was really thick.
    I added water but still dint add much as u said 2 3 tablespoons would be enough. Please help.

    • Madhuram

      This cake will not have a light, airy texture like the usual cakes because it is fat free, egg free, sugar free and also we are using lot of dates and raisins. This cake will be dense and heavy. That’s the way it is because of the ingredients we have used and some of which we have not used.

  4. Jennifer

    This was delicious, I used whole wheat and graham flour and I added coconut and fresh pineapple! It was really good! Thank you for the recipe

    • Madhuram

      You’re very welcome, Jennifer. That’s a wonderful addition of coconut and pineapple.

  5. Sara

    Why did I doubt this recipe?! This cake is sooo delicious! I made it with a few adjustments (I used spelt flour, oat flour and coconut flour, I soaked the raisins in rum and I added a flax egg and some chia). Thank you for the recipe.

    • Madhuram

      Thank you so much for the feedback, Sara 🙂

  6. Dee

    It’s so nice to have a recipe for eggless, sugarless, gluten free carrot cake! I have a “Thermomix” so it made it easy to first steam and then finely chop the carrots, as desired. I used 1 cup of Spelt and 1 cup of Einkorn Flour to make it gluten free. I set the oven to bake for the suggested time, but it seemed like it needed a bit more time. I had to leave so I turned off the oven 7 minutes early and left the cake to continue cooking slowly. Turned out perfect. Thank you for a wonderful recipe!

    • Madhuram

      Thank you very much, Dee for taking the time to leave a detailed feedback. What is this Thermomix? Have to look into it. I vaguely remember reading about it a few years back.

  7. Janani

    Can you mention whats meant by All spice powder?? Want to try this cake

    • Madhuram

      Allspice is an herb which has the flavor of cloves, nutmeg and cinnamon combined. Ground allspice is available in stores in the spice section. If you can’t find it just use ground cinnamon.

  8. Cat

    This is my first attempt at a vegan, sugar free cake and I am impressed with the recipe. Thank you for taking the time to work on this. My cake turned out pretty well, I think next time I would add a bit more allspice to increase the flavour (don’t think I added the full amount you suggested as it had such a strong smell)! I am going to try a Christmas cake next I think. Thanks, Cat.

    • Madhuram

      Thanks for trying the recipe and leaving your feedback, Cat.

  9. Sunitha

    Hi your cake feels so healthy,can we make dates puree instead of pouring directly.

    • Madhuram

      Probably the color of the cake will change and texture will be affected too, also it might have to bake a bit longer.

  10. Solange

    What can you use in place of the dates?

    • Madhuram

      I think that cannot be replaced.

  11. Hannah

    Can I use all purpose flour for this cake ?

    • Madhuram

      Yes you can Hannah.

  12. shwetal

    How long can I store this in an air-tight container?

    • Madhuram

      Hmm..not more than a day or two if you want to keep it in room temperature, because it’s summer now, hot and humid and with carrot, raisin and all other perishable ingredients. I think it will keep good for a few more days in the fridge and you can warm it up in the microwave oven before serving.

  13. kkhur

    Hi. wondering how it can be fat free with walnuts? Thanks

    • Madhuram

      Yes technically it’s not fat free, but you can always omit it if you want it to be fat-free. It’s not something that is indispensable in this recipe. You can still bake the cake without using walnuts. By fat free here I mean that there is no fat in the form of butter/oil in the recipe.

  14. preeti fnu

    Can I replace orange juice instead of carrot juice?

    • Madhuram

      I think it should work Preeti.

  15. jyoti sharma

    I found this recipe so fascinating as I keep searching for recipes which are more healthier. But when I tried it became a disaster. It was cooked from outside but was gooey from inside(completely raw). I even tried cooking with sealed foil for an extra 1 hr. But didn’t help. Please suggest what went wrong in it. I guess my baking tray was small for this recipe. Was this the reason?

    • Madhuram

      Did you preheat the oven? What size pan did you use?

  16. Penelope

    Calories?

    • Madhuram

      Sorry, don’t have the information.

  17. nadine a

    The carrot cake was a blessing . I tried it gluten free using rice flour , sorghum and tapioca . It rises big time and was a bit sweet for me I ll just lessen the raisins next time . Thanks a million . Bless you . First time I find not only egg free but fat free n sugar free .

    • Madhuram

      Wow! You made it gluten free too!? Awesome. Thanks for the feedback.

  18. Varsha

    Does the cake bake well in pressure cooker?

    • Madhuram

      I have never baked in pressure cooker so not aware. Sorry Varsha.

  19. Krishna Kumar r

    I tried this too but met the disaster as Nanma above. I baked for about 40 minutes. I halved the ingredients since l wanted to try out a small batch. I don’t know for some reason the batter did not raise. I almost used the same quantity of baking powder and soda as in the recipe but it still didn’t work. I use a CMW oven and the preheat automatically done just when it reaches the required temperature (190). Batter was average pouring consistency. Will appreciate if you could guess what could have gone wrong and share some tips to do it the right way. Thanks for your time.

    • Madhuram

      What was the size of the pan you used to bake the cake? If you had halved the ingredients and still used an 8-inch pan then it won’t look well risen. It would be flat only. If your oven is in proper working condition and the taste is good but if you had only problem with the height of the cake, the pan size is the only thing that I can think of. Hope this helps. 🙂

  20. Jessica S.

    I tried this today. I LOVE it. I used 1/2 C raisins, and the other half was golden raisins and chopped prunes (I ran out of the regular raisins, but the varied fruit tastes good). I had to add 1/4 C water at the end, I’m glad you added the note saying that I might have to do so. Thanks for the recipe.

    • Madhuram

      You’re very welcome Jessica. 🙂

  21. Pratibha

    I tried it! It turned out awesome and my hubby loves it!

    • Madhuram

      Thank you Pratibha.

  22. A New Way of Eating | Jane Makes

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  23. Sb

    Hi.. the cake sounds awesome. just wanted to check if its possible to substitute dates and raisins with a little sugar and how to proceed? Allergies in the family so cant do it as it is but would love to try it out! TIA

    • Madhuram

      Hmm..I’m not saying that it can’t be done. But I cannot guarantee perfect results at the same time because it’s a good chunk of ingredients you will have to substitute. Why don’t you just try the vegan carrot cake recipe in the blog instead.

  24. Linda

    I made this recipe today and it turned out great!
    I used whole wheat flour…just a store brand…and used extra carrots and
    Walnuts.
    I baked the cake for only 40 minutes.
    I will make this recipe again!
    I made a sugar free frosting that was made with Yogurt, cream cheese, vanilla
    powered sugar…
    Delicious…we all loved the flavor
    The texture…was just as Good or better than adding only carrots. The dates and a mixture of raisins and craisens.

    • Madhuram

      That’s awesome Linda.