Sugar Free Carrot Cake

Low Sugar Cream Cheese Frosting and Sugar Free Carrot Cake

Just about everyone I know owns and loves the Rebar cookbook. Whenever I pull this book down from the cookbook shelf it falls open to page 210: Carrot Coconut Cake. I’ve lost count of how many times I’ve made it, but lately I’ve been working on creating a sugar free version for my husbands birthday. He’s stopped eating sugar, but I don’t think that necessarily means cake is off the table.

This recipe makes enough batter for two 8 inch round cakes or one 9×13 inch sheet cake and is amazing topped with low sugar cream cheese frosting!


1 3/4 cups grated carrots

1 cup crushed pineapple

3/4 cup shredded coconut

3/4 cup chopped walnuts


3 eggs

1/2 dates soaked in 1/2 cup boiling water

1/4 cup maple syrup

3/4 cup vegetable oil

2 teaspoons vanilla


1 1/2 cups of flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt


  1. Preheat oven to 350F and butter and flower pans
  2. Combine grated carrots, pineapple, coconut and walnuts in a large bowl
  3. Cover chopped dates in boiled water, once cooled blend in a food processor until a paste has formed
  4. Combine flour, spices, baking soda, baking powder and salt in a bowl
  5. Whip eggs, maple syrup, vanilla, and cooled date paste for five minutes, mixture should double in volume
  6. Fold flower mixture into egg mixture, once combined fold in grated carrot mixture
  7. Bake for 30 minutes

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