After my bariatric surgery, I stopped using sugar completely and have managed a sweet tooth for nearly 16 years by making occasional sugar free desserts – mostly sugar free Jello or baked egg custards with Splenda – but for a holiday I go a little more fancy pants.

Desserts are impossible to avoid – no one wants to sit without a plate while everyone eats dessert after a holiday meal… for the rest of their life. This no sugar carrot cake is a home run. It is super moist, super delicious, and because it’s so darn good, it’s all you need to serve. It is completely ‘no added sugar’ as its very lightly sweetened with Truvia brand of stevia blend. It does have calories and carbs, so have a small slice after you have eaten plenty of protein at dinner and send the leftovers home with someone. 

No Sugar Carrot Cake for BariatricEating


5.0 from 3 reviews
No Sugar Carrot Cake
  • ¾ cup almond flour
  • ¾ cup all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ½ cup Truvia spoonable or 24 packets
  • 3 large eggs
  • One 5 ounce container Chobani Simply 100, Vanilla or Pineapple Coconut yogurt
  • 1 teaspoon vanilla
  • 4 tablespoons butter, melted
  • 1 cup grated carrots, freshly cut on box grater and loosely packed into measuring cup, about 3 medium carrots
  • 4 ounces Philadelphia light cream cheese (not fat free, which has food starch thickeners)
  • 1 cup whipping cream cream
  • 1 tablespoon Jello Sugar Free Instant Vanilla Pudding powder
  • ¼ cup finely chopped walnuts
  1. Preheat oven to 350 degrees. Spray an 8 inch round cake pan with vegetable cooking spray and line with a round of parchment or waxed paper.
  2. Blend the almond flour, flour, baking powder, salt, cinnamon and cardamom in a medium bowl and set aside.
  3. Whisk the Truvia, eggs, yogurt, vanilla and butter in a large bowl until creamy; add the dry ingredients and mix until just blended. Fold in the carrots.
  4. Pour into prepared pan and bake 30 to 35 minutes until toothpick inserted near center comes out clean. Turn out onto cooling rack and peel off paper.
  5. Whip cream cheese until fluffy, add cream and pudding powder and beat until smooth and creamy.
  6. When cake is completely cooled, scrape frosting onto center of layer, spread to edges and level. Sprinkle with the walnuts. Chill until serving.

Serving size: 12 slices Calories: 233   Fat: 15g   Carbohydrates: 15g   Sugar: 2g

No Sugar Carrot Cake for BariatricEating





20 thoughts on “No Sugar Carrot Cake

  1. Leanne says:

    Also it states the serving size is 12 slices? That would make each slice approximately 20 calories. Is this a misprint?

  2. smarti67 says:

    A coworker mad this for my last day at work today – it is fabulous!! Delicious, moist, wonderful texture. Thank you for another hit!

  3. smarti67 says:

    A coworker made this for my last day at work today – it is fabulous!! Delicious, moist, wonderful texture. Thank you for another hit!

    • Alison Garcia says:

      Hi Ms Kristal, per the directions, it is liquid heavy whipping cream, sold by the milk and other dairy products. Enjoy your cake

  4. Pamela Simmons says:

    Every time I make this people want the recipe! It is amazing! I just took it to a bridal shower to share and to have something I could enjoy, it was gone in no time and all the other cookies and cupcakes were setting there. Thank you for this one! It is a winner every time!

  5. Carol Brown says:

    How about carrot cake cupcakes? Would that turn out just as good as the cake? I want to try this recipe. Plus can I substitute Splenda, that is my sugar substitute of choice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.