Low Sugar Carrot Cake With Maple Cream Cheese Frosting

This Carrot Cake might be my family’s favorite low sugar treat so far!

I cut the sugar from the original recipe from 5 1/2 cups to just under 3/4 cups total. Not too shabby, eh? And just look at this plate of deliciousness!

Low Sugar Carrot Cake with Maple Cream Cheese Frosting

I personally like the Stevia Sweetened Cream Cheese Frosting recipe you’ll find with this Super Moist Chocolate Cake recipe. But my boys were asking if maybe I could make the frosting just a little bit sweeter this time. Why not? I simply added 3 Tablespoons of real maple syrup to the frosting and they LOVED it. How’s that for a healthier alternative to 4 cups of powdered sugar? Oh yes.

Low Sugar Carrot CakeYum

Low Sugar Carrot Cake With Maple Cream Cheese Frosting
 
Author:
Ingredients
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups finely shredded carrot (about 6 carrots)
  • 1 cup melted coconut oil
  • 4 eggs
Instructions
  1. Stir together flour, sucanat, baking powder, baking soda, and cinnamon.
  2. Mix in shredded carrots, melted oil, and eggs.
  3. Pour batter into a buttered 9x13 inch baking dish.
  4. Bake in a 350° for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  5. Allow cake to cool completely before spreading on frosting.

Maple Cream Cheese Frosting

8 ounces softened cream cheese
¼ cup softened butter
3-4 Tablespoons real maple syrup
1 teaspoon vanilla extract

With a hand mixer (or in your blender), whip together all ingredients until smooth. Spread over cooled cake.

Go forth and pin this recipe. Or print it and pin it to your shirt so you can make it this weekend. This is an order, or at the very least, it is a very sweet suggestion.

Looking for more Low Sugar Recipes?

Comments

  1. Jess says

    That cake sounds so good! Just a few questions, though…

    Is the frosting is sweetened only with a bit of maple syrup, as written above? Or does it also have stevia, like your previous Cream Cheese Frosting recipe? If so, how much? The above recipe doesn’t mention stevia at all – maybe it was accidentally omitted?

    [Reply]

    Laura Reply:

    Sorry for the confusion! No stevia in this recipe, just maple syrup. Our family loves it!

    [Reply]

  2. Bethany says

    I made this yesterday for myself for Mother’s Day! I did substitute a little coconut oil for palm shortening. I also cheated just a tad and added a little powdered sugar to the frosting. A LOT less then 4 cups, but still. It was so delicious. The cake is so moist. It was a hit. I even shared some with others :) Thanks for the great recipe.

    [Reply]

  3. Angela Wasson says

    My cake was dry – any ideas why? I did use hard white wheat flour because I have been having a hard time finding soft white wheat here.
    I love your cream cheese frosting recipes – so easy and very good.

    [Reply]

    Laura Reply:

    I suppose it’s probably from the hard wheat flour. Maybe try adding 1/2 cup of applesauce next time to see if that helps. :)

    [Reply]

  4. Carrie caskey says

    Can I use just regular white whole wheat flour? What the difference in pastry flour?? I’d love to make this for Easter.

    [Reply]

    Laura Reply:

    Sorry I missed this before Easter! Yes, regular white whole wheat works fine…it just won’t be as light. Still great though!

    [Reply]

  5. joanna says

    i don’t have maple syrup currently; can i use honey instead? if so, how do i substitute? thanks for a healthy cream cheese frosting recipe!

    [Reply]

    joanna Reply:

    hey, i just compared your recipe to the recipe i grew up w/, & i’m so excited to see they’re basically the same w/ your recipe using healthy substitutions! yay! i did wonder also if there’s a reason no salt is in your recipe? my original recipe calls for 1tsp. thanks so much for your help w/ your delicious-looking recipe! i hope to serve this for dessert to company this Sun. =)

    [Reply]

    Laura Reply:

    Yes, honey should work as a sub, though I’d cut the amount down to about 2 Tablespoons. :) As for the salt, you can certainly add it if you like. I’m not sure why mine doesn’t have it!

    [Reply]

    joanna Reply:

    thanks for your quick response! can’t wait to try the healthified version of this childhood favorite!

    [Reply]

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