Sugar Free Carrot Cake With Applesauce

When someone asks me to make a spring recipe, a carrot cake automatically comes to mind. I don’t know if it’s just me carrot association for spring or are there more of you? Carrots in cakes are something perfectly delicious. Juiciness, natural sweetness, color – all of it! They invite everyone to taste and enjoy. ❤️

Carrots are also very sweet, and if you ask me, a carrot cake doesn’t need sugar! Why use sugar when carrots have natural sugar, filled with carotenoids, fiber, and vitamin A that help manage blood sugar levels? ❤️

That’s why in this recipe (as well as any other recipe on our blog), we won’t add sugar on top of our carrot cake – our carrot cake will be completely sugar free! Instead, we’ll use something else – applesauce – and with it, combine two perfect flavors! If you ask me.

My Sugar Free Carrot Cake With Applesauce

Preparing your carrot cake without any sugar may took a little bit more time than a regular type of cake, but trust me, it will all be worth it, and your tummy will be happy for it later, because everything that is in this recipe is natural, healthy, and good for your tummy!

After you gather all the ingredients, the only “challenging” part is soaking cashews overnight. Some other steps may seem complicated because there are so many, but they’re actually quite easy and it’s mostly mixing ingredients and preparing.

My recipe is split into two parts – how to prepare the biscuit, which is the foundation of this cake, and how to prepare the cream on top. If you don’t count the time overnight for soaking, making this carrot cake may take less than an hour, and I guarantee you, whoever you share this recipe with, they’ll be asking for more because its soo good!

Sugar Free Carrot Cake With Applesauce

Biscuit ingredients

  • 1 cup grated carrots (approximately two medium sizes)
  • 2 tbsp melted coconut oil
  • 3/4 cup herbal drink as desired (I used soy)
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1/2 cup applesauce (unsweetened )
  • 1/4 cup maple syrup
  • 1 cup white pyrethrum flour (can be almond flour, sorghum or other types of gluten free flours)
  • 1/2 cup oatmeal
  • 1/4 cup coconut sugar
  • 1 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1 tbsp cinnamon
  • pinch of salt

Cream ingredients

  • 1+1/2 cups cashews
  • 1/3 cup freshly squeezed lemon juice
  • 3 tbsp melted coconut oil
  • 2 tbsp agave syrup
  • 2-3 drops cold pressed lemon zest oil (optional)
  • 1/4 cup water (extra if needed)


  1. To start preparing your sugar free carrot cake with applesauce, the first step is to soak cashews overnight in water. Once you get that done, you'll have everything ready for the next day!

  2. Preheat oven to 180 degrees.

  3. Line a 17 cm diameter mold with baking paper.


  1. Put grated carrots, oil, soy drink, vinegar syrup vanilla and apple sauce in a chopper or blender and mix.

  2. Put flour, coconut sugar, baking powder, soda and salt in a bowl and mix with a whisk. Add the wet ingredients to the dry ones, mix until the ingredients come together and place in the prepared mold and flatten.

  3. Place in a preheated oven for 35 minutes or until the toothpick comes out dry when you stick it in the middle of the biscuit.

  4. When baked, take the biscuit out of the oven and let it cool in the mold for 10 minutes, then remove from the mold and let it cool completely on the rack.


  1. Strain and wash the cashews, and put them in a blender with the remaining cream ingredients. Mix into a thick cream without lumps.

  2. Put the cream briefly in the fridge to squeeze, then garnish the chilled biscuit.

  3. Voila! Your sugar free carrot cake with applesauce is ready to be served! Keep the cake in the refrigerator.

*1 cup = 250 ml*

Once you’re done, your applesauce carrot cake may look like on the photo below!

Or check out the beauty below!

Well, this is it! It was easy, wasn’t it?

Thank you for reading my guide on how to prepare this delicious carrot cake with applesauce and absolutely no sugar in it! ❤️

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love to you!❤️

– Luka