Anthony’s Favourite Sugar Free Carrot Cake

In our family, and I’d like to think in most families too, we have a lot to be thankful for. The love, laughter and togetherness that is shared are true blessings; particularly in light of difficulty or challenge. When my nephew, Anthony, was younger, his mother fed him mashed carrots along with other healthy and mushy baby food. As he grew older, he developed a taste for sweet carrot cake recipe. Sadly, he also developed diabetes. All the family was devastated at this turn of ill-health. But his mum, a girl of robust character and faith, stood fast and dealt with this challenge. She meticulously investigated and prepared his diet each day until it was time for him to leave us. This sugar free carrot cake recipe was Anthony’s favourite.


– Two (2) c. of cake flour

– One and a half teaspoons of cinnamon

– Half a teaspoon of baking soda

– Quarter (1/4) tsp. of salt

– One (1) tsp. of baking powder


– Sift together all the dry ingredients in a medium-sized bowl, then place aside.

Carrot mixture ingredients:

– 1 1/2 c of grated carrots

– One (1) c. of drained crushed pineapple

– Half (1/2) c. of finely chopped cashew nuts

– Half (1/2) c. of sesame seeds

– One cup of pure coconut milk


– Combine all the carrot mixture ingredients together in a medium-sized bowl and mix thoroughly ’til well mixed, then place aside.

Egg mixture ingredients:

– Three (3) medium-sized eggs

– Half (1/2) c. of canola oil

– Half (1/2) c. of orange juice concentrate

– 1/2 c of cold water


– Pre-heat the oven to 350F. Spray with non-stick oil or lightly brush with canola oil a spring form baking pan.

– In a large mixer bowl, whisk the eggs with a fork until frothy.

– Add the canola oil, orange juice concentrate and cold water.

– With the aid of a hand mixer, beat the ingredients on low speed.

– Slowly add the carrot mixture next while beating continuously at low speed.

– Next, slowly add the sifted dry ingredients, a little at a time, then switch the mixer speed to medium.

– With the help of a rubber spatula, transfer the mix to the prepared baking pan.

– Bake for an estimated 45 minutes or until a toothpick inserted into the cake comes out clean.

– Remove the pan from the oven and cool for approximately 10 to 15 minutes.

– Remove the cake from the pan and move to cool on a wire rack.

– Serve alongside love and laughter.

Yves Casson has rich background in pastry and baking.His personal flair for conventional cake recipes is found at Cake Recipe Secrets.Yves latest fantastic recipe is this sugar free carrot cake recipe.

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