Mary Berry Sugar-Free Carrot Cake Recipe

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This sugar-free carrot cake is a beautifully moist, gently spiced bake that proves you do not need refined sugar for flavour. Sweetened naturally and packed with grated carrots, it has a soft crumb and a comforting warmth from cinnamon. It is an easy, reliable recipe suitable for confident beginners and experienced bakers alike. From start to finish, it takes just over an hour and is perfect for everyday baking.

Ingredients

For the cake

200g self-raising flour
1½ tsp baking powder
1½ tsp ground cinnamon
¼ tsp ground nutmeg
3 large eggs
150ml sunflower oil
120ml maple syrup or honey
1 tsp vanilla extract
250g carrots, peeled and finely grated
75g chopped walnuts or pecans (optional)
Pinch of salt

For the cream cheese topping (optional)

200g full-fat cream cheese, softened
2 tbsp maple syrup or honey
½ tsp vanilla extract

How to Make Mary Berry Sugar-Free Carrot Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment.
Mix the dry ingredients: Sift the flour, baking powder, cinnamon, nutmeg and salt into a large bowl. Stir gently to combine.
Combine the wet ingredients: In a separate bowl, whisk the eggs, oil, maple syrup and vanilla until smooth and well blended.
Add the carrots: Fold the grated carrots and nuts, if using, into the wet mixture.
Bring the batter together: Add the dry ingredients to the wet and fold carefully until just combined. Do not overmix.
Bake: Spoon the mixture into the prepared tin and level the top. Bake for 40 to 45 minutes until golden and a skewer inserted into the centre comes out clean.
Cool: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Make the topping: Beat the cream cheese, maple syrup and vanilla until smooth. Spread over the cooled cake if desired.

Tips for Best Results

How do I keep the cake moist?

Finely grate the carrots and avoid overbaking. Removing the cake as soon as the skewer is clean keeps it soft.

Can I make it completely dairy-free?

Yes, simply skip the topping or use a dairy-free cream cheese alternative.

What is the best natural sweetener to use?

Maple syrup gives a gentle flavour, while honey makes the cake slightly richer. Both work well.

Why did my cake sink?

This usually happens if the oven door is opened too early or the batter is overmixed.

Serving Suggestions

Serve with a cup of tea or coffee
Add a spoon of Greek yoghurt on the side
Top with chopped nuts for extra crunch

Storage

Room temperature

Keep the unfrosted cake in an airtight container for up to 2 days.

Refrigerator

If topped with cream cheese frosting, store in the fridge for up to 4 days.

Freezing

The unfrosted cake freezes well for up to 3 months. Wrap tightly and thaw at room temperature.

Nutrition

Calories: 260 kcal
Carbohydrates: 28g
Protein: 6g
Fat: 14g
Saturated fat: 2g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, pour the mixture into a lined loaf tin and bake for 50 to 55 minutes, checking with a skewer.

What size cake tin works best?

A 20cm round tin gives the perfect depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal flour, but the texture will be slightly denser.

Is this cake suitable for children?

Yes, it is gently spiced and naturally sweet, making it ideal for all ages.