Search
by Ingredient
Fuss Free Carrot Cake

Fuss Free Carrot Cake

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by jojo

Sugar-free carrot cake packed with grated carrots, chopped pecans, and warm cinnamon-nutmeg spice. Bake in a tube pan or cook fast in the microwave for an easy diabetic-friendly dessert.

YIELD

16 servings

PREP

10 min

COOK

35 min

READY

45 min

A sugar-free carrot cake that swaps white sugar for a granulated sugar replacement, making it friendly for diabetics and anyone watching their intake without losing the spiced, nutty warmth this classic is known for.

The batter comes together in one bowl. Beat the shortening, sugar substitute, and eggs until pale lemon-yellow (that color tells you enough air is whipped in to give the cake lift), then fold in flour, leaveners, cinnamon, nutmeg, chopped pecans, and three full cups of grated carrots.

The fuss-free part is the dual cooking method. Bake it traditionally in a tube pan, or pop it in the microwave on Medium when you need cake fast. Either way, rest five minutes before unmolding so the crumb sets.

Pro Tips

  • Grate the carrots fresh on the small holes of a box grater. Pre-shredded bagged carrots run dry and woody, leaving the cake tough.
  • Beating eggs and shortening until “lemon colored” is key. Stop too early and you’ll get a dense crumb.
  • Toast pecans in a dry skillet for 3 to 4 minutes before chopping to wake up their oils.
  • Microwave wattage varies. Test at 15 minutes with a wooden pick in the center.

Variations

  • Swap pecans for walnuts or shredded coconut.
  • Stir in ½ cup raisins or well-drained crushed pineapple for extra moisture.
  • Add ½ teaspoon ground ginger or cardamom for a spicier profile.

Ingredients

1 237
CUP ML VEGETABLE SHORTENING
liquid *
2 30
TABLESPOONS ML GRANULATED SUGAR REPLACEMENT *
4 4
LARGE LARGE EGGS
½ 118
CUP ML WATER
2 473
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
2 10
TEASPOONS ML CINNAMON
1 5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML PECANS
chopped
3 710
CUPS ML CARROTS
grated

Directions

Beat shortening, sugar replacement and eggs until lemon colored.

Add water, flour, baking powder, ba king soda, cinnamon, nutmeg and salt, beating well.

Stir in pecans and carrots.

Pour into well-greased and floured 3-qt. tube pan.

Bake at 350℉ (180℃) for 30 to 40 minutes, or until done.

MICROWAVE: Cook on Medium for 15 to 17 minutes.

Allow to rest 5 minutes before removing from pan.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 108 33% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 140mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 71% Vitamin C 2%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 

Email this recipe