Grain-Free Maple Carrot Cake (with cultured maple cream cheese frosting!)
From the time I could sit up, my mom and Memaw had me sitting on the countertop, pinching pie crusts and stirring pudding filling.
Middle school introduced me to the snack bar line at school, and with that, a two-year Little Debbie Swiss Cake Roll phase.
Then, marriage gifted me a mother-in-law who makes a killer yellow cake with chocolate sauce and Puppy Chow at Christmastime that will make your eyes roll back into your head.
My entire life has been filled with sweets.
Something my life was sorely lacking???
You see, in all that sweet, sweet, sweet ALL THE TIME, I never learned to appreciate flavors — because they were either absent or masked by insane amounts of sugar.
Cutting sugar out of my life (including honey, maple syrup, and coconut sugar 98% of the time) was the best health choice I’ve ever made! Once my palate became accustomed to tasting flavor, sweet things became too sweet.
I began craving flavors (and meat and vegetables 😉 ) more than sweets… and that’s how I know I’m no longer addicted to sugar!
Heck, I even LOVE and prefer the darkest stevia-sweetened chocolate WITH salt! I just adore the chocolate flavor, not the sweetness!
Flavorful Grain-Free Maple Carrot Cake
This cake is just that — flavorful without overpowering sweetness.
You can actually taste the maple flavor, the cinnamon and nutmeg, and the sour tang of the cultured cream cheese. Nothing is hiding behind the sugar!
Because, if you like, this grain-free maple carrot cake doesn’t have to have any sugar at all!
I use my DIY Sugar Alternative Blend (aka Dietz Sweet) for this cake and the maple cream cheese frosting. If you have never used alternative sweeteners before and you’re curious, get my FREE Guide To Alternative Sweeteners!
If you prefer to stay away from everything but whole sweeteners, you are free to use a granulated sweetener, like maple sugar or coconut sap sugar. Coconut sap sugar would be my choice, simply because it’s quite low on the glycemic index. The one-half cup in the entire cake (not including frosting) is not enough to cause any sharp spikes in blood sugar. And you know that balanced blood sugar is where I like to keep it!
Grain-Free Maple Carrot Cake with Cultured Maple Cream Cheese Frosting
Author Lindsey Dietz
Yield 8 servings
This moist, grain-free cake is full of fall flavor, but I think it's perfect any time of year! It's low-glycemic, and the cultured cream cheese frosting gives it a probiotic punch to boot! A flavorful cake without overpowering sweetness!
- 1/2 cup palm shortening, softened
- 1/2 cup Dietz Sweet (for sugar-free) or granulated sweetener of choice (such as coconut sugar)
- 1/4 cup full-fat coconut milk
- 4 pastured eggs
- 1 teaspoon organic maple extract
- 2 cups shredded carrots
- 2-1/2 cups superfine almond flour
- 1/4 cup collagen (use my coupon code TODAY10 to save 10%!)
- 2 tablespoons coconut flour
- zest of 1 orange
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1-1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup raisins (optional, omit for very low-carb)
Cultured Maple Cream Cheese Frosting
Preheat oven to 350 degrees Fahrenheit.
Then, add the remaining wet ingredients to the creamed shortening/sweetener and thoroughly mix.
In a separate bowl, combine all the dry ingredients, except raisins (if using).
With the mixer running, add the dry ingredients to the wet ingredients.
Mix until combined.
Fold in raisins, if using.
Place on the middle rack in pre-heated oven.
Bake 20 to 25 minutes (depending on the size cake pans you're using).
Cakes are done when a toothpick inserted comes out clean. Cool completely on cooling racks before frosting.
Cultured Maple Cream Cheese Frosting
Place the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
Add the palm shortening and whip until fluffy, about 4 minutes.
Next, add the powdered sweetener and maple extract.
Beat for an additional minute or two.
Frost the cakes after they're completely cool.
Cake Pans: This recipe will fit in...
- 4 (6") round cake pans for a 4-layer cake or two 2-layer cakes
- 2 (9") round cake pans for one 2-layer cake
Want more sweets without sugar?
If you love the idea of flavorful desserts that aren’t so sweet they’ll make your teeth hurt…
And if you love the idea of enjoying nourishing desserts made with whole food ingredients — desserts that won’t spike your blood sugar or add to your waistline — then…
You need Sweet Without Sugar! This collection of nourishing, allergy-friendly, low-carb desserts has all your favorite desserts, just made with Real Food and no sugar!