Make this Timeless Classic: Spice Cake

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Spice cakes are true baking classics as they totally warm up our taste buds with popular flavorful spices such as cinnamon, ginger, nutmeg, and a few others. I myself never tire of baking spice cakes or cupcakes. Plus, I am always looking to create a number of recipes where I can bake, decorate and glam up this delicious cake. While I won’t go into step-by-step details on how I made it in this particular written post as I’m keeping it short and sweet, the complete recipe of my Sugar Free Spice Carrot and Walnut Cake is listed below.

Sugar Free Spice Carrot and Walnut Cake with a sprinkle of cinnamon.
Spice Cake with Cream Cheese Frosting
Super moist and delicious sugar-free Spice Cake with toasted crispy walnuts and honey glazed carrots.

Substitutions

As far as substitutions are concerned, oat flour can be replaced with the flour of your choice, such as white, spelt or even gluten free. To keep this recipe sugar-free, Swerve sweetener can be substituted with granulated Monk Fruit or Allulose or a popular sugar alcohol known as Erythritol.

The coconut cream and almond milk combination can be replaced with either one of these nut milks separately, or with organic whole milk. Finally, the walnuts can be swapped out with toasted pecans or cashews if you prefer. Just be sure to toast the nuts in advance on the stovetop or in the preheated oven for only a couple minutes, stirring occasionally, or until they become fragrant.

The coconut cream and almond milk combination used in this recipe.

VIDEO SUGAR FREE SPICE CARROT AND WALNUT CAKE

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Sugar Free Spice Carrot and Walnut Cake

Super moist and lightly sweetened and sugar-free spice cake chocked full of slithers of honey glazed carrots and crunchy walnuts,

Course Dessert
Keyword desserts, spice cake, spice cake, sugar free, spice carrot and walnut cake, sugar free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10

Ingredients

  • 2 cups Oat Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1-1/2 sticks Unsalted Butter softened
  • 1/2 cup Swerve Dark Brown Sugar
  • 1/2 cup Swerve Granulated Sugar
  • 1 tsp Vanilla Creme Stevia or Vanilla Extract
  • 1/2 tsp Maple Extract
  • 1-1/4 cup Califia Unsweetened Coconut Cream Almond Milk combination or use coconut cream and milk separately or the almond milk only
  • 1 cup Carrots grated
  • 1 cup Walnuts chopped

For the frosting

  • 4 tbsp Unsalted Butter softened
  • 8 oz Cream Cheese softened
  • 1/4 cup Swerve Powdered Sugar
  • 3 tbsp Walnuts chopped
  • 3 tbsp Carrots cut into ribbons or sticks
  • Sprinkle of cinnamon (optional)

Instructions

  1. Combine the dry ingredients in a bowl—flour, baking powder, baking soda and salt.

  2. In another bowl, cream together the butter and both sugars.

  3. Add and beat in one egg at a time. Then follow with the vanilla and maple extract and continue mixing until combined.

  4. Alternate mixing in the flour and milk into the cake batter, continuing to mix until everything is thoroughly combined. Be careful to not overmix.

  5. Preheat oven to 325 degrees.

  6. Pour batter into a greased and parchment lined 9×9 square baking dish or your choice.

  7. Bake the cake for 30 minutes or until a toothpick comes out with only a few crumbs.

  8. Allow the cake to completely cool on a baking rack and make the frosting.

For the frosting

  1. Cream the butter and cream cheese together until combined.

  2. Add in the powdered sugar and continue mixing until fully combined and the frosting is thick and creamy.

  3. Frost the thoroughly cooled cake.

For the topping

  1. In a small bowl, combine the carrots, walnuts, and honey together.

  2. Sprinkle the carrot and nut mixture all over the frosted cake and sprinkle with cinnamon also (this is optional).

Recipe Notes

Whenever possible, use organic ingredients.

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