Sugar-Free Chocolate Carrot Cake Recipe

Table of Contents

Ingredients (for a 15-16 cm cake mold)

For the Cake:

3 eggs
Sweetener to taste (approximately 2-3 tbsp or 30-40g of erythritol, stevia, or your preferred sugar substitute)
20g (about 2 tbsp) cocoa powder
200g (about 1¾ cup) carrots, finely grated
90g (about 1 cup) oat flakes
4g (1 tsp) baking powder

For the Glaze:

30g (about 1 oz) sugar-free chocolate
30g (about 2 tbsp) milk (or plant-based milk if preferred)

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 180°C (350°F). This ensures your oven will be at the correct temperature when the cake batter is ready.
Prepare the cake mold: Line a 15-16 cm (6-inch) cake mold with parchment paper, or lightly grease it with a bit of butter or oil. This prevents the cake from sticking and makes for easy removal later.

2. Prepare the Cake Batter

Whisk the Eggs and Sweetener: In a large mixing bowl, whisk together the 3 eggs and your chosen sweetener (about 2-3 tablespoons of erythritol or another sugar substitute). Whisk until the mixture becomes light, airy, and slightly frothy. This step is key for a fluffy cake texture.
Add the Cocoa Powder: Once the eggs and sweetener are well combined, sift in 20g of cocoa powder. Mix thoroughly until the cocoa is fully incorporated, resulting in a chocolatey batter.
Incorporate the Carrots and Oats: Gently fold in the finely grated carrots (200g) and oat flakes (90g). The carrots will add moisture to the cake, while the oats contribute to its structure, ensuring a hearty texture.
Add the Baking Powder: Finally, fold in 4g (1 tsp) of baking powder to give the cake its rise. Make sure the baking powder is evenly distributed throughout the batter.

3. Bake the Cake

Transfer the Batter: Pour the prepared cake batter into the lined or greased cake mold, ensuring it is evenly spread out.
Bake: Place the mold in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be firm to the touch but still moist.
Cool: Once baked, remove the cake from the oven and let it cool in the mold for a few minutes before transferring it to a cooling rack.

4. Prepare the Glaze

Melt the Chocolate: While the cake is cooling, melt 30g of sugar-free chocolate. You can do this in a microwave by heating it in short intervals, stirring after each, or by using a double boiler (placing a heatproof bowl over a simmering pot of water).
Add the Milk: Once the chocolate is fully melted, stir in 30g (2 tablespoons) of milk. The milk will create a smooth, pourable glaze that’s perfect for coating the cake.

5. Assemble the Cake

Glaze the Cake: Once the cake has cooled down slightly, pour the warm chocolate glaze over the top. Use a spatula or the back of a spoon to spread the glaze evenly across the surface.
Let the Glaze Set: Allow the cake to sit at room temperature or in the refrigerator for a few minutes until the glaze firms up slightly.

6. Serve and Enjoy

Once the chocolate glaze has set, slice the cake and enjoy your delicious, sugar-free chocolate carrot cake! It pairs wonderfully with a cup of coffee or tea, and can also be enjoyed as a guilt-free dessert or snack.

Nutritional Information (Per Slice)

Servings: 6-8 slices (depending on how thickly you cut it)
Calories: 170 kcal
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 90mg
Carbohydrates: 14g
Fiber: 3g
Sugars: 5g (from carrots and natural sweetness)
Protein: 6g

Tips for Success:

Choose Sweet Carrots: For the best results, use naturally sweet carrots. This will enhance the flavor of the cake and reduce the need for too much sweetener.
Sweetener Options: Feel free to use any sweetener you prefer—erythritol, stevia, or even monk fruit work well. Adjust the amount to your taste preference.
Gluten-Free Option: This cake can be easily made gluten-free by using certified gluten-free oats.

Serving Ideas:

Serve with a dollop of sugar-free whipped cream or a sprinkling of grated sugar-free chocolate for extra indulgence.
For added texture, you could fold in a handful of chopped nuts like walnuts or almonds into the batter before baking.