Light Carrot Cake with Ricotta & Vanilla Bean: No Added Sugar Treat

Published 7 months ago
0 ratings

This carrot cake with ricotta layer is made with Canderel Stevia instead of sugar. The base uses carrots and spelt flour, and the ricotta topping includes lemon zest and optional vanilla bean paste. It's a simple, no-added-sugar dessert for any time.

Light Carrot Cake with Ricotta & Vanilla Bean: No Added Sugar Treat
category Fitness
meal type Dessert
difficulty Easy
Preparation in 15 minutes
Cooks in 40 minutes
Serves 8

Nutrition

  • Calories 241kcal 191kcal
  • Fat 16.3g 12.9g
  • Carbs 17.2g 13.6g
  • Proteins 6.1g 4.9g
  • Fibre 1.6g 1.3g

Ingredients

  • Main Recipe

Ricotta Layer

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this carrot cake because it's a healthier version of the classic. Spelt flour, cinnamon, ricotta, and vanilla bean paste make it balanced and light enough for any time.

Tips and Variations

  • Serve chilled. You can add cinnamon or more lemon zest on top.
  • Use orange zest instead of lemon for a different citrusy twist.
  • Swap part of the flour for oat flour to increase fibre.
  • Try almond flour instead of spelt flour for a gluten-free carrot cake.
  • Since it’s sweetened with stevia, this cake is a good option for people with diabetes or anyone watching their calorie intake.
  • Use low-fat ricotta or quark for a lower calorie count.
  • Add chopped walnuts or almonds for more protein and crunch.
  • For kids, drizzle with a bit of honey instead of stevia for natural sweetness.
  • Pair it with natural live yoghurt or fresh berries for added freshness.
  • Cut into squares and serve as a light afternoon snack with tea or coffee.

Meal Storage

Keep in an airtight container in the fridge for up to 3 days. The ricotta layer needs to stay chilled.

Freezer tips

Freeze individual slices for up to 1 month if you want to store it longer.

Thaw in the fridge overnight before serving.

Frequently Asked Question

Yes, it’s sweetened with stevia, lower in sugar, and made with wholesome ingredients like spelt flour and fresh carrots.
Absolutely. You can swap the ricotta for a plant-based alternative, like almond or cashew cream.
Yes, stevia combined with carrots and lemon zest gives the cake natural sweetness and a balanced flavour.
Absolutely. This cake tastes even better the next day after it has chilled and set.
You can substitute ricotta for quark, cream cheese, or even natural live yoghurt for a slightly tangier flavour.

Closing Note

This carrot cake with ricotta layer shows you can have dessert without extra sugar. The stevia base, ricotta topping, and lemon make it a good choice for any time.

  • 🍞 Lower Carb
  • 🧊 Freezer Friendly

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