Mary Berry Sugar Free Carrot Cake​ Recipe

This delicious Mary Berry Sugar Free Carrot Cake is a wholesome adaptation of the classic, made with grated carrots, warm spices, and natural sugar substitutes. This recipe creates a moist, beautifully spiced, and flavourful cake with a tangy sugar-free cream cheese frosting. It’s the perfect guilt-free version of a beloved dessert, ideal for those managing their sugar intake, and serves 12-16 people.

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Mary Berry Sugar Free Carrot Cake Ingredients

For the Cake:

• 225ml sunflower oil
• 4 large eggs
• 225g granulated erythritol or a similar 1:1 natural sugar substitute
• 225g self-raising flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp mixed spice
• 300g carrots, grated
• 100g walnuts, chopped (optional)

For the Sugar-Free Cream Cheese Frosting:

• 100g unsalted butter, softened
• 200g full-fat cream cheese, at room temperature
• 100g powdered erythritol or a similar powdered sugar substitute, sifted
• 1 tsp vanilla extract

How To Make Mary Berry Sugar Free Carrot Cake

1. Prepare your oven and cake tin. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease a 23cm (9-inch) round cake tin or a 20cm (8-inch) square tin and line the base with baking parchment.
2. Combine all cake ingredients. In a large bowl, place the sunflower oil, eggs, granulated erythritol, self-raising flour, baking powder, cinnamon, and mixed spice. Beat with an electric mixer or a wooden spoon until everything is well combined and smooth.
3. Fold in the main ingredients. Gently fold the grated carrots and chopped walnuts (if using) into the batter until they are evenly distributed.
4. Bake the cake. Pour the batter into your prepared tin and level the top with a spatula. Bake for 40-50 minutes. The cake is done when it is golden, well-risen, and a skewer inserted into the center comes out clean.
5. Cool the cake completely. Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. It is essential that the cake is not warm before you frost it.
6. Make the sugar-free frosting. In a large bowl, beat the softened butter with an electric mixer until it is light and fluffy. Add the cream cheese and vanilla and beat briefly until just combined. On a low speed, gradually add the sifted powdered erythritol until the frosting is smooth and creamy.
7. Frost and serve. Once the cake is completely cool, spread the sugar-free cream cheese frosting evenly over the top. You can create soft swirls using the back of a spoon.

Recipe Tips

• Choose Your Sweetener Wisely: This recipe uses a 1:1 sugar replacement like an erythritol blend. Always check the packaging of your chosen sweetener, as some (like pure stevia) are much more concentrated and cannot be substituted equally.
• Manage Browning Expectations: Cakes made with sugar substitutes do not caramelize in the same way as those made with real sugar. Your cake may appear slightly lighter in colour than a traditional carrot cake, which is perfectly normal.
• Use Naturally Sweet Carrots: For the best flavour, use fresh, firm carrots that you grate yourself. They provide natural sweetness and essential moisture to the cake.
• Don’t Overmix the Batter: The “all-in-one” method is very simple. Mix the initial ingredients only until they are smooth and combined. Overmixing can lead to a dense cake.

What To Serve Sugar Free Carrot Cake

This sugar-free carrot cake is a delightful treat on its own, perfect for an afternoon break with a cup of black coffee or unsweetened tea. Its rich flavour and moist texture mean it doesn’t need any accompaniments to be enjoyed.

How To Store Sugar Free Carrot Cake Leftovers

Refrigerate: Due to the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in an airtight container for up to 5 days. For the best texture, allow a slice to sit at room temperature for 15-20 minutes before enjoying. Freeze: The unfrosted cake can be frozen for up to 3 months. Wrap the cooled cake tightly in plastic wrap and then a layer of foil. Thaw overnight at room temperature before frosting and serving.

Mary Berry Sugar Free Carrot Cake Nutrition Facts

Serving size: 1 slice (1/12th of cake)

• Calories: 295 kcal
• Total Fat: 26g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 280mg
• Total Carbohydrate: 16g
• Dietary Fiber: 1.5g
• Sugars: 2g
• Protein: 6g

Frequently Asked Questions

• What is the best sugar substitute to use for this cake? A granulated erythritol and monk fruit blend is an excellent choice as it measures 1:1 like sugar and provides good bulk for the cake’s structure. For the frosting, a powdered version of the same sweetener works best to avoid a grainy texture.
• Will this sugar-free cake taste exactly like the original? This cake is delicious, moist, and spiced, but it will taste slightly different from one made with traditional sugar. Sugar substitutes provide sweetness without the exact caramel notes of brown sugar, and some can have a slight cooling aftertaste, which is typical for erythritol.
• Can I use a liquid sweetener like stevia drops? It is not recommended to use liquid sweeteners to replace the granulated sweetener in the cake batter. Sugar provides important bulk and structure to the cake, and removing it without a granulated substitute will significantly alter the final texture.
• Why didn’t my cake brown as much as a regular carrot cake? The browning process in baking, known as the Maillard reaction and caramelization, is heavily dependent on sugar. Sugar-free sweeteners do not brown in the same way, so a lighter colour is expected and is not an indication that the cake is underbaked.

Try More Recipes:

• Mary Berry Carrot Cake With Pineapple​ Recipe
• Mary Berry​ Carrot Cake Cupcakes Recipe
• Mary Berry Carrot And Banana Cake​ Recipe