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Carrot cake is an all-time favorite cake flavor and it’s timeless, so to substitute white sugar with a natural sweetener like honey it was very important to keep the recipe simple and delicious so it can be easy to follow and give great results. By following this recipe, you will decrease the amount of sugar in the cake by 50%!

In this recipe, I even swapped the icing sugar in the frosting with honey, and the result was overwhelming. But do not expect to pipe this frosting or use it under fondant as it’s very soft. Icing sugar makes frosting sturdy, but honey is a liquid after all. You can smooth the frosting on the cake or create a rustic design but keep it simple, the entire cake is soft and fluffy with a very smooth frosting.

No Sugar Carrot Cake Recipe

A simple and delicious recipe that uses honey in place of white sugar for a healthier option.

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Course Dessert

Servings 10

Ingredients

For the Cake

250 g all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
144 g vegetable oil
180 9 honey
3 eggs room temperature
1 tsp vanilla extract
280 g shredded carrots (about 4 carrots)

For the honey frosting

340 g Cream Cheese
116 g unsalted butter softened and slightly cold
1 tsp vanilla extract
1/4 tsp salt
6 tbsp honey

Instructions

For the Cake

Preheat the oven to 160degrees Celsius. Grease two 6-inch pans and line the bottom with parchment paper.
In a bowl whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together.
In another bowl or the bowl of your mixer mix the oil, honey, eggs, and vanilla until smooth. Stir in the shredded carrots.
Add the dry ingredients to the wet ingredients and mix just until incorporated.
Divide the batter equally among the two prepared pans and smooth out the tops.
Bake the cakes for 20 - 30 minutes, rotating the cakes halfway through baking. You can check the doneness of the cakes by inserting a toothpick in the middle and it should come out clean.
Allow the cakes to cool completely in the pans before applying the frosting

For the honey frosting

Use a mixer with a whisk attachment to whip the butter and cream cheese together until combined
Add the vanilla and salt
Add the honey and mix again until smooth

To Assemble

Place the first cake layer on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
Spread about 3-4 tablespoons of the frosting over the cake layer. Place the second cake layer on top and add another 3-4 tablespoons of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer.
Repeat this process with the final two layers.
When you get the final cake layer, place it top side down so that the base of the cake is facing upwards, that way the cake will have a flat top. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes or refrigerate for 20 minutes to set the crumb coat.
Continue to frost and decorate the cake with the remaining frosting.