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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Classic Carrot Cake with Jaca Cream Cheese Frosting
A moist, warmly spiced carrot cake loaded with pineapple, coconut, and walnuts, topped with rich cream cheese frosting — made with Jaca (allulose) instead of sugar for all the classic flavor with zero glycemic impact. Adapted from Taste of Home.
Ingredients
- 2 cups all-purpose flour
- 4 cups Jaca sugar (replaces 2 cups sugar at 2x ratio)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1½ cups canola oil
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 1 cup well-drained crushed pineapple
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
- 6 ounces cream cheese, softened (frosting)
- 6 tablespoons butter, softened (frosting)
- 6 cups Jaca powdered sugar (frosting) (replaces 3 cups confectioners\' sugar at 2x ratio)
- 1 teaspoon vanilla extract (frosting)
- additional chopped walnuts for garnish
Sweetener Used
4 cups Jaca sugar + 6 cups Jaca powdered sugar Allulose
Replaces: 2 cups sugar + 3 cups confectioners' sugar
Instructions
- 1
Preheat your oven to 350°F. Grease a 13x9-inch baking pan.
- 2
In a large bowl, whisk together the flour, Jaca sugar, cinnamon, baking soda, and salt until well combined.
- 3
Add the eggs, canola oil, grated carrots, and vanilla extract. Beat until everything is thoroughly combined.
- 4
Fold in the crushed pineapple, shredded coconut, and chopped walnuts.
- 5
Pour the batter into the prepared baking pan and spread evenly.
- 6
Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- 7
For the frosting: In a medium bowl, beat the cream cheese and butter until light and fluffy, about 5–7 minutes.
- 8
Add the Jaca powdered sugar and vanilla extract. Beat until smooth and spreadable.
- 9
Frost the cooled cake generously and sprinkle with additional chopped walnuts.
- 10
Store in the refrigerator. This is a Jaca-adjusted healthier version — all the classic carrot cake flavor with zero glycemic impact from the sugar.
Pro Tips
- Use room temperature eggs for a more even batter and better rise.
- Grate the carrots finely — a food processor makes quick work of this. Finely grated carrots blend into the batter better and create a moister cake.
- Toast the walnuts before adding them to the batter for extra depth of flavor.
- Jaca sugar dissolves beautifully into the batter and browns just like regular sugar, giving you that perfect golden crust with zero blood sugar spike.
- Make sure the cake is completely cool before frosting, or the cream cheese frosting will melt and slide off.