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Top down view of a low sugar carrot cake with a slice cut out on plate
125Total Time
25Prep Time
1Bake Time

Low Sugar Carrot Cake

4 Reviews

  • Low Sugar
  • Vegetarian

About our Low Sugar Carrot Cake Recipe

Looking for a low sugar carrot cake recipe? Well, look no further. We've used the Truvia for Baking range, it measures spoon-for-spoon like sugar and has the same sugar like crunch. So you really can have your cake and eat it.

Never baked with sweetener before? Here’s a couple of baking tips to make the most delicious carrot cake:

Low sugar carrot cake baking tips:

Be careful not to overbake as this can dry the edges of the cake out – as soon as it is well risen, and a skewer comes out clean take the cake out of the oven.

When making the frosting, be careful not to overbeat or the cream cheese may split and become runny. You can make the frosting whilst the cake is baking but just keep it chilled until ready to serve.

As soon as the cake is cool, wrap well or pop it in an airtight container to avoid it drying out. If you don’t want to eat the cake, you can always freeze until you ready to eat. Just make sure you defrost thoroughly before icing.

For more low sugar baking inspiration, head to our low sugar baking hub.

125Total Time
25Prep Time
1Bake Time


  1. Step 1:

    Preheat the oven to 160°C fan (180°C conventional, gas mark 4). Grease and line a 2lb loaf tin. 

  2. Step 2:

    Whisk together the sunflower oil and eggs before setting aside. Combine the orange zest, juice and sultanas in a small bowl and microwave gently for 1 minute. 

  3. Step 3:

    Combine the Truvia for Baking Brown, flour, bicarbonate of soda and mixed spice into a large bowl. Add the oil and egg mix and stir to combine before adding in the grated carrot, sultanas and juice and lastly the walnuts. Mix again thoroughly before pouring into the prepared loaf tin.

  4. Step 4:

    Bake in the pre-heated oven for 1 hour or until a skewer comes out clean. Leave to cool completely on a cooling rack in the tin.

  5. Step 5:

    To make the icing beat together the softened butter and Truvia Icing until smooth. Open the cream cheese and drain any liquid sitting on top. Add the cream cheese and orange zest and mix again until combined although try to avoid overbeating. Chill until ready to use.

  6. Step 6:

    Once your cake is completely cool and ready to serve spread the frosting over the top of the cake and decorate with walnut halves or as desired. 


  • For the cake

    • 150ml Sunflower Oil
    • 2 Medium Eggs
    • 50g Sultanas
    • 1 Orange (zest & juice)
    • 140g Truvia for Baking - Brown
    • 170g Allinson's self-raising flour
    • 1 tsp Bicarbonate of Soda
    • 2 tsp Ground mixed spice
    • 40g Walnuts (chopped, plus extra for topping)
    • 140g Carrots (peeled & coarsely grated)
  • For the frosting

    • 60g Truvia for Baking - Icing
    • 60g Unsalted butter (softened)
    • 85g Low fat cream cheese
    • 1 Orange (zest of)


  • 2lb loaf tin
  • Whisk
  • Mixing bowl
  • Small bowl
  • Large bowl
  • Cake tester/skewer
  • Cooling rack

Nutritional Information

per 96g
  • 324cal Energy
  • 25g Fat
  • 6.3g of which Saturates
  • 38g Carbohydrates
  • 6.2g of which Sugars
  • 4.7g Protein
  • 0.54g Salt

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