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Do you love Carrot Cake but need a sugar free alternative? Our Sugar Free Crock Pot Carrot Cake is low carb and absolutely decadent. The sugar free cream cheese frosting is the perfect topping for this moist and delicate cake.
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Cris here.
Miss Add and I are HUGE Carrot Cake fans. When given our druthers, we always choose carrot cake. Since Miss Add has been old enough to vocalize her preference for birthday cake flavor, we have ALWAYS had carrot cake cupcakes especially for her –the birthday girl– while her guests would oftentimes choose chocolate cake instead ;).
So, when I saw a sugar free crock pot carrot cake in one of my favorite low carb cookbooks, I KNEW I had to try it. I also KNEW it would have to be good in order for Miss Add to even begin to accept a sugar free version as carrot cake.
You. Guys. HOME RUN. I combined the cake recipe (with a minor adaptation) with my own cream cheese icing recipe (altered to be low carb) and it was AH-MAZING. Miss Add gave it two thumbs WAY up AND even said she wanted it as an option at her next birthday.
Table of Contents
Notes on Sugar Free Crock Pot Carrot Cake
- The cake portion of this recipe was adapted from one found in Easy Ketogenic Diet Slow Cooking (one of my favorite low carb cookbooks).
- The icing for this recipe is VERY sweet, especially combined with the cake. If you would like a lighter tasting version, omit the icing and serve with a dollop of whipped cream instead.
- This recipe was intentionally made to be sugar free and low carb. I have not tried substituting sugar and flour in this recipe so I cannot predict how those substitutions would effect the quality of the final result.
- We use a loaf pan inside our 6 quart slow cooker to create a smaller cooking vessel, prevent burning and uneven cooking.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
Sugar Free Crock Pot Carrot Cake
Do you love Carrot Cake but need a sugar free alternative? Our Sugar Free Crock Pot Carrot Cake is low carb and absolutely decadent. The sugar free cream cheese frosting is the perfect topping for this moist and delicate cake.
5 from 13 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 10 minutes minutes
Servings: 8
Author: Cris
Ingredients
Carrot Cake
- 1/2 cup butter melted
- 1 cup sugar subsitute
- 2 eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (or almond extract) optional
- 1.5 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 cup finely shredded carrots
Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 1 teaspoon almond extract (or vanilla)
- 1 cup confectioner's sugar substitute
Instructions
Carrot Cake
Grease a loaf pan and set aside.
In a mixing bowl, combine butter, sugar substitute, eggs, heavy cream and vanilla with a mixer until blended.
In a separate bowl, combine dry ingredients (almond flour, baking powder, baking soda and spices until blended well.
Combine wet and dry ingredients until blended well and stir in carrots.
Pour mixture into the loaf pan and place pan into a 6 quart slow cooker.
Cook on low for 4-5 hours or until a tooth pick comes out clean. Cake will be very moist.
Cool cake completely and then top with frosting and divide into 8 pieces.
Cream Cheese Frosting
In a mixer, blend cream cheese, butter, extract and powdered sugar substitute until frosting forms.
Video
Notes
- The cake portion of this recipe was adapted from one found in Easy Ketogenic Diet Slow Cooking (one of my favorite low carb cookbooks).
- The icing for this recipe is VERY sweet, especially combined with the cake. If you would like a lighter tasting version, omit the icing and serve with a dollop of whipped cream instead.
- This recipe was intentionally made to be sugar free and low carb. I have not tried substituting sugar and flour in this recipe so I cannot predict how those substitutions would effect the quality of the final result.
- We use a loaf pan inside our 6 quart slow cooker to create a smaller cooking vessel, prevent burning and uneven cooking.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Reader Interactions
Comments
Tracy says what’s the best way to store this, say if making to serve the next day?
Reply
- Aunt Lou says
We usually store this cake in the fridge. Enjoy!
- Teri says
When cooking in throat pan in the crock pot, do you list set the loaf pan directly in the pot, or on a trivet or in water?
Reply
- Cris says
Hi Teri-
Our loaf pan sits on the edge of our crock, so if yours goes all the way down into your slow cooker, you could always add a little bit of water or place on a trivet. It would likely do fine resting on the bottom too, however, if you are concerned your crock might cook hot, I’d use the trivet or water. Enjoy!
- Sue says
The directions for the carrot cake says to add vanilla to your mixing bowl with your sugar substitute, your eggs and heavy cream. However, in the list of ingredients for the carrot cake there is no mention of vanilla. Help. How much vanilla for the carrot cake, please
Reply
- Cris says
Hi Sue!
So sorry. You can use a tsp of vanilla or almond extract or you can leave it out as I know many folks have done due to the typo. Enjoy!
- Dawn K says
My family LOVES this recipe. I’ve made it quite a few times.
Reply
- Melissa says
Made this for Easter dessert for my diabetic mom. This is a new family favorite!Reply
- Cris says
Melissa-
I am so happy to hear you guys enjoyed it!!
- Tammy Elders says
So sorry, I meant can I make this in a loaf pan in the oven instead of crock pot?
Reply
- Cris says
Hi Tammy!
I am sure you could, but I haven’t tested it in the oven so I don’t have a temp/time to share. Enjoy!
- Tamara Elders says
Can you do this in a cake pan?
Reply
- Cris says
Hi Tamara-
We have always used a loaf pan. If you try a cake pan, it may change cooking time (just like in the oven). Let us know how it goes!
- Lee says
I’m newly diagnosed with type 2. Still learning to count carbs.
Is it possible to know how many total carbs are in this recipe ?Reply
- Cris says
Hi Lee-
We don’t provide nutritional information because we feel it is incredibly misleading for recipes on the internet. Nutritional information will be different for every home cook because it always will depend on the exact ingredients and products you use. We wrote a post about it a while back and compared products to show how vastly different simply based on different brands of the same ingredients (https://www.recipesthatcrock.com/frequently-asked-questions-nutritional-information/ ).Since writing that post we began eating Low Carb in our home and readers asked we share the low carb recipes we enjoy at home. When something is marked low carb on the site it is because we make it using low carb ingredients and enjoy it as a part of our low carb lifestyle. At first I tried to share net carbs, but as I began to learn how much products varied in carb counts specifically, I began to be worried that information could be incredibly misleading so I stopped.
I know that is probably not the answer you were hoping for, but after a lot of consideration we have decided to not include it at this time.
- The Better Baker says
It does look mouth-watering! I’m not fond of cake in general, but am crazy about carrot cake. Thanks a million for a sugar free, low carb version. Pinned til I can make it!Reply
- Chris says
Do you put a little water in the bottom of the crockpot?
Reply
- Cris says
Hi Chris-
I did not, but I have when baking other baked goods. If you choose too, just make sure to use a cup or less. Enjoy!
- Angela Bettens says
How could you substitute the almond flour? Could you use carbquick? If so what would the measurement be?
Reply
- Cris says
Hi Angela-
I haven’t tested anything other than almond flour. If you try something else, I’d love to hear how it goes. Enjoy!
- Diana Hillen says
Thank you for the yummy low carb recipes . This carrot cake looks awesome!Reply
- Cathy Long says
Can’t wait to cook/bake up some of you receipes! Carrot cake is one of my favorites. .going to check out more of your recipes too!!
Reply
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