Low Sugar Carrot Cake Recipe

Name: Low Sugar Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/2 cups all-purpose flour; 1/2 cup sugar, divided; 1 packet Sweet 'n Low; 2 teaspoons baking soda; 1 1/2 teaspoons cinnamon; 1/4 teaspoon salt; 1/2 cup unsweetened apple juice; 1/2 cup vegetable oil; 2 (4 ounce) jars carrot baby food; 2 large eggs, separated,at room temperature; Frosting; 1 (8 ounce) package light cream cheese or (8 ounce) package fat free cream cheese, softened; 2 tablespoons powdered sugar; 1 tablespoon skim milk; 2 teaspoons vanilla extract; 2 packets Sweet 'n Low

Servings: persons

Cake
1 1/2 cups all-purpose flour
1/2 cup sugar, divided
1 packet Sweet 'n Low
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup unsweetened apple juice
1/2 cup vegetable oil
2 (4 ounce) jars carrot baby food
2 large eggs, separated,at room temperature
Frosting
1 (8 ounce) package light cream cheese or (8 ounce) package fat free cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon skim milk
2 teaspoons vanilla extract
2 packets Sweet 'n Low

1
Preheat oven to 350F.
2
Spray 9x13 pan with cooking spray; set aside.
3
Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
4
In medium bowl, combine apple juice, oil, and egg yolks.
5
Stir liquid ingredients into dry ingredients and mix well.
6
In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
7
Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
8
Pour into prepared pan.
9
Bake 30 minutes or until toothpick inserted in the middle comes out clean.
10
Cool on wire rack.
11
Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
12
Spread over cooled cake.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 1 1/2 cups all-purpose flour, 1/2 cup sugar, divided, 1 packet Sweet 'n Low, and more.

Yes, Low Sugar Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Sugar Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions