Best Low-Sugar Layer Cake

Gluten-Free & Sugar Free - Carrot Cake - 2022 State Fair of Texas Winner

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Sliced Best Low-Sugar Layer Cake

This Best Low-Sugar Layer Cake recipe won its top honors at the 2022 State Fair of Texas.

The gluten-free and sugar-free carrot cake is a “must make” recipe for those avoiding gluten, as it’s made with almond flour.

The recipe comes from Sally Muhl, who baked and won with it at last year’s fair.

Gluten-Free Best Low-Sugar Layer Cake 

We re-baked it, as both a cake and as cupcakes. One bite in, we could see clearly why it won. With 2 1/2 cups of grated carrots in the cake, cinnamon, a touch of molasses, and pineapple extract, we found the cake moist and flavorful. It also has just the right amount of sweetness.

Baking Tips

If you like extra frosting, double the recipe and you can frost the sides and have a thick filling between the two cake layers.

Slices of Best Low-Sugar Layer Cake

The recipe makes one layer cake, 24 classic-sized cupcakes, or 48 mini cupcakes.
We invite you to bake this best low-sugar layer cake recipe. If you do, post it on Instagram or Facebook and tag us @BlueRibbonFoodies and of course @Splenda.
And if you’re looking for more diabetes-friendly baked goods, check out the best low-sugar fruit pie here or visit

Best Low-Sugar Layer Cake

Gluten-Free & Sugar Free – Carrot Cake – 2022 State Fair of Texas Winner

3/4 cup Splenda Magic Baker zero calorie sweetener
3/4 cup unsalted butter, room temperature
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 teaspoon pineapple extract (optional)
4 large eggs
2 1/2 cups almond flour
2 teaspoons baking powder
2 teaspoon cinnamon
1/2 teaspoon sea salt
2 1/2 cups carrots, grated (classic or finely)
1 1/2 cups pecans, chopped, divided
8 ounces cream cheese, cubed, softened
4 tablespoons unsalted butter, cubed, softened
1 cup ground Splenda Magic Baker zero calorie sweetener (ground to powder)
2 teaspoons vanilla extract
2 tablespoons heavy cream
Preheat oven to 350°F. Line to 9-inch round cake pans with parchment paper. Grease bottoms and sides. In bowl, use hand mixer to cream together Splenda and butter until fluffy. Beat in molasses, vanilla extract, and pineapple extract. Beat in eggs, one at a time. Set aside. In another bowl, mix together almond flour, baking powder, cinnamon, and sea salt. Stir dry ingredients into the bowl with the wet ingredients. Stir in grated carrots. Fold in 1 cup chopped pecans. Divide evenly between 2 pans. Bake 30 to 35 minutes. Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
Frosting: Use hand mixer to beat together cream cheese and butter until fluffy. Beat in sweetener and vanilla until well incorporated. Add cream. Beat again until creamy. When cake is cooled, place one cake layer on plate and add frosting on top. Then add top layer and frost the top of that. Finish with remaining chopped nuts. 
Recipe makes one (2 layer) cake.

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