Low Sugar Classic Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Warm cinnamon, ginger, and nutmeg give this layer cake its cozy backbone, while finely grated carrots keep every slice moist and tender. The batter comes together with a splash of sour cream and vegetable oil for richness, then gets folded with toasted walnuts or pecans for a satisfying crunch in each bite. Two golden layers bake up soft and springy, cooling completely before they're stacked and coated in a thick, tangy cream cheese frosting that's whipped until light and spreadable. A short chill in the fridge firms everything up so the layers slice clean and the frosting holds its shape on the plate. It's a timeless bake that fits neatly into an added sugar free kitchen, delivering all the classic carrot cake flavor and texture you're after.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
4 large eggs
1 ½ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 cup vegetable oil
½ cup sour cream
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 cup chopped walnuts or pecans (optional)

For the frosting

1 lb cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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