Enjoy guilt-free bliss with this Sugar Free Brazilian Carrot Cake, an innovative twist on a Brazilian classic! A scrumptious creation crafted with health-conscious foodies in mind.
Unlike traditional recipes laden with sugar, this version opts for sweeteners, preserving the cake's delightful sweetness without the unwanted spike in glucose levels making it low carb and gluten free.
Jump To:
- Difference between traditional carrot cake and Brazilian carrot cake
- Why you'll love this sugar free Brazilian carrot cake recipe
- Sugar Free Recipes
- Ingredients used
- Steps by step instructions
- How to make a Sugar Free Brazilian Carrot Cake?
- Top Tip
- More recipe tips
- Recipe variations
- Storage
- Frequently asked questions
- More gluten free recipes
- Recipe Card
If you are looking for the traditional carrot cake you will want to see my Sugar Free Carrot Cake recipe and you will surely love this Sugar Free Carrot Cake Ice Cream using the ninja creami machine. This delicious Sugar Free Carrot Cake Cheesecake recipe is a fusion of both carrot cake and cheesecake and my latest Cottage Cheese Carrot Cake Cheesecake Bars makes for a perfect high protein snack. You may also want to check out this list of 15 Sugar Free Cake Recipes.
You might also love this Sugar Free Banana Bread, Sugar Free Banana Muffins, Low Carb Raspberry Scones or this Sugar Free Oatmeal Cookies recipe.
Difference between traditional carrot cake and Brazilian carrot cake
The taste difference between a traditional carrot cake and a Brazilian carrot cake lies in their flavor profiles and sometimes in their texture.
Traditional carrot cake often has a warm, spiced flavor with a dense and moist texture, typically complemented by cream cheese frosting.
On the other hand, this gluten free Brazilian carrot cake tends to have a lighter flavor profile, often showcasing hints of citrus or other bright notes, alongside its distinctive carroty flavor.
Additionally, Brazilian carrot cake distinguishes itself by blending the carrots with other liquids to form the base, rather than using shredded carrots as in the traditional recipe. This sugar free cake also boasts a very carroty taste, adding to its unique and delicious flavor profile.
Why you'll love this sugar free Brazilian carrot cake recipe
- Delicious Flavor: Enjoy the delightful taste of sugar free Brazilian carrot cake without the guilt. This recipe boasts a very carroty taste that will leave your taste buds craving more.
- Low Carb: Say goodbye to carb-induced guilt! Our recipe is carefully crafted to be low in carbohydrates, allowing you to enjoy a slice (or two) without worrying about your carb intake.
- Gluten-Free: Perfect for those with gluten sensitivities or celiac disease, our Brazilian carrot cake recipe swaps traditional flour for almond flour, ensuring a gluten-free treat that doesn't compromise on taste or texture.
- Diabetic Friendly: Keeping your blood sugar levels in check has never been more delicious. With no added sugars and diabetic-friendly sweeteners, this sugar free cake won't cause the dreaded sugar spikes, allowing you to satisfy your sweet tooth without worry.
- Moist Texture: Our Brazilian sugar free carrot cake is wonderfully moist and satisfying, ensuring each bite is a delightful experience. With the addition of sour cream, every slice is irresistibly moist, leaving you craving more.
Sugar Free Recipes
Discover Delicious Sugar Free Recipes.
Ingredients used
Discover the harmony of flavors and textures as carrots, almond flour, and sour cream come together in this innovative carrot cake Brazilian recipe.
- Carrots: Provide natural sweetness and moisture to the cake batter.
- Olive Oil: Adds richness and moistness to the cake while contributing a subtle fruity flavor.
- Sour Cream: Enhances flavor, moistness, and tenderness of the cake.
- Almond Flour: Gluten-free alternative that adds structure, texture, and nutty flavor.
- Eggs: Bind the ingredients together, add richness, and help the cake rise.
- Brown Sweetener: Adds sweetness without refined sugar, balancing flavors. I used Brown erythritol but you can use any brown or golden sweetener.
- Unsalted Butter: Contributes flavor, richness, and moistness to the cake.
- Baking Powder: Leavens the cake for a light and fluffy texture.
- Salt: Enhances flavor, strengthens structure, and improves texture.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements for this carrot cake recipe.
Steps by step instructions
How to make a Sugar Free Brazilian Carrot Cake?
STEP 1: Preheat the oven to 350°F.
Peel and cut the carrots into coins or chop them into bite-sized pieces. Add them to a high-powered blender or food processor with the wet ingredients (olive oil, sour cream, eggs, brown sweetener, and butter). Blend on high until smooth, about 30-45 seconds.
In a large bowl, add the dry ingredients( 3 cups of almond flour, 1.5 tablespoon baking powder, and 1 teaspoon of salt) and whisk to remove any lumps.
STEP 2: Pour the blended carrot mixture into the bowl with the dry ingredients and, using a rubber spatula, mix until fully combined.
STEP 3: Once the batter is fully combined, transfer it to a 9-inch round baking pan that has been greased and lined with parchment paper. Smooth out the top with a spatula and place in the preheated oven for 45-50 minutes. Allow the cake to completely cool before removing it from the pan.
STEP 4: For the carrot cake chocolate sauce, once you've taken the cake out of the oven and it's cooled, place a saucepan over low to medium heat.
Combine the chocolate chips, butter, and water, stirring until melted. Let the mixture simmer for about 5 minutes, stirring continuously until the sauce slightly thickens but remains pourable.
Remove from heat, let it cool slightly, then pour it over the cake. Use a spatula to spread it evenly, allowing the chocolate to drizzle down the sides.
Let the chocolate glaze set completely before serving. For a firmer texture, refrigerate the cake briefly before serving.
Top Tip
To ensure your sugar-free Brazilian carrot cake turns out perfectly moist and fluffy, be sure to blend the carrots with the wet ingredients thoroughly until smooth. This ensures a cohesive batter and a consistent carroty flavor throughout the cake.
More recipe tips
- Protein Boost: Incorporate vanilla or unflavored protein powder into the batter for an added protein punch, perfect for post-workout treats.
- Dairy-Free Option: Swap out the sour cream for dairy-free yogurt or coconut cream to cater to lactose-intolerant or vegan diets. Use vegan butter instead of traditional butter.
- Customizable Sweeteners: Experiment with different sugar-free sweeteners such as erythritol, stevia, or monk fruit to find your preferred level of sweetness.
- Decorative Touches: Garnish with grated carrots, chopped nuts, or a sprinkle of cinnamon for an elegant presentation and added visual appeal.
- Cocoa Powder: add some cocoa powder to the chocolate sauce a rich chocolaty flavor.
- Bundt Pan: Although we used a 9-inch round cake pan I have seen this cake often made in a bundt pan instead.
Recipe variations
Enjoy some variations of this recipe to give this gluten-free Brazilian cake a little twist.
- Spice it Up: Add cinnamon, nutmeg, and cloves for a traditional carrot cake flavor.
- Nuts for Nuts: Mix in chopped walnuts or pecans for added texture.
- Citrus Zest: Add orange or lemon zest for a refreshing twist.
- Coconut Craze: Experiment with shredded coconut for a tropical flair.
With these additional tips, you can further personalize your sugar-free Brazilian carrot cake to suit your taste preferences and dietary needs.
Storage
Storing Instructions: Once cooled completely, store the sugar-free Brazilian carrot cake in an airtight container or wrap it tightly in plastic wrap. It can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
When ready to enjoy, simply take the cake out of the refrigerator and let it come to room temperature for about 30 minutes to 1 hour before serving. This allows the flavors to fully develop and the cake to regain its moisture.
Freezing: You can freeze the cake for longer storage. Wrap the cooled cake tightly in plastic wrap (allow the chocolate topping to set completely before wrapping the cake. This typically takes about 30 minutes to 1 hour at room temperature), followed by aluminum foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
To enjoy the cake after freezing, transfer it to the refrigerator and let it thaw overnight. Once thawed, bring it to room temperature before serving, or warm individual slices in the microwave for a few seconds if desired. The cake should still be delicious and moist even after freezing.
Frequently asked questions
Yes, you can experiment with various sugar-free sweeteners such as erythritol, stevia, or monk fruit. Adjust the amount according to your desired level of sweetness.
Absolutely! This cake stores well, so you can bake it a day or two in advance. Follow the storing instructions provided earlier and bring it to room temperature before serving.
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Recipe Card
Sugar Free Brazilian Carrot Cake (Gluten Free)
Instructional Recipe Video
Ingredients
- 2 cups carrots Peeled and sliced in coins
- ¼ cup olive oil
- ¾ cup sour cream
- 4 large eggs
- ¼ cup unsalted butter plus a dab of butter for greasing the pan
- 1 cup brown sweetener Brown Swerve or Golden Monkfruit See ingredient notes above.
- 3 cups almond flour
- 1.5 teaspoon baking powder
- 1 teaspoon salt
Chocolate Sauce
- ½ cup sugar free chocolate chips
- 1 tablespoon unsalted butter
- ⅓ cup water
Instructions
- Preheat the oven to 350°F. Blend carrots, olive oil, sour cream, eggs, brown sweetener, and butter until smooth. In a separate bowl, whisk almond flour, baking powder, and salt. (See video below)2 cups carrots, ¼ cup olive oil, ¾ cup sour cream, 4 large eggs, ¼ cup unsalted butter, 1 cup brown sweetener, 3 cups almond flour, 1.5 teaspoon baking powder, 1 teaspoon salt
- Combine the wet and dry ingredients, mixing until smooth. Transfer the batter to a greased and lined 9-inch round baking pan.
- Bake for 45-50 minutes. The cake should have golden edges and a toothpick inserted in the center should come out clean. Let the cake cool completely in the pan before removing.
- For the chocolate sauce, melt chocolate chips, butter, and water in a saucepan over low to medium heat. Simmer for 5 minutes until slightly thickened. Pour over the cooled cake and let it set before serving, optionally chilling in the fridge for a firmer texture. (Don't forget to watch the recipe video below)½ cup sugar free chocolate chips, 1 tablespoon unsalted butter, ⅓ cup water
- (See the video instructions if further clarification is needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
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