Please note: This is a home-baking recipe article. Anges de Sucre does not produce sugar-free, gluten-free, dairy-free, egg-free or allergen-free physical cakes from our London bakery. Our kitchen handles gluten, dairy, eggs, soya, peanuts and tree nuts, so we cannot guarantee cakes are free from traces of allergens.
[Updated 06/07/2026] If you're a fan of carrot cake and baked cheesecake, this sugar-free and gluten-free carrot cake cheesecake recipe is a fun home-baking project. It is a recipe for home bakers, not a physical cake currently offered by Anges de Sucre.
For low-carb and sugar-free baking adventures, stock up on powdered erythritol, gluten-free baking powder and ground almond flour. These help you make the sponge and cheesecake topping without relying on standard flour or caster sugar.
Sugar-Free and Gluten-Free Carrot Cheesecake Recipe
Serves approx. 12 portions
For the Gluten-Free Carrot Cake
Ingredients
100g powdered erythritol
115g butter
4ml vanilla extract
2 eggs
185g almond flour
6g gluten-free baking powder
4g ground cinnamon
A pinch of salt
200g shredded carrots, approx. two medium/large carrots
75g chopped walnuts
Method
1. Preheat the oven to 170 Celsius. Grease and line two 6-inch round cake tins with parchment paper. In a stand-mixer bowl, beat the powdered erythritol and butter together until creamy.
2. Lightly beat the eggs with vanilla extract and pour slowly into the creamed butter to incorporate.
3. Combine all the dry ingredients in a mixing bowl and stir well.
4. Pour the egg mix into the dry ingredients and fold until evenly mixed. Add the carrots and 50g of chopped walnuts, then stir to combine. Divide the batter between the cake tins and set aside while preparing the cheesecake filling.
For the Sugar-Free Cheesecake Topping
Ingredients
100g full-fat cream cheese
1 egg
2g vanilla extract
5g butter
60g powdered erythritol
Method
1. In a clean stand-mixer bowl fitted with a whisk attachment, whip the cream cheese and butter together. Ensure they are both at the same temperature.
2. Lower the speed and add the powdered erythritol, whisking until combined.
3. Lightly beat the egg with vanilla extract and pour it into the cream cheese mix slowly. Whip until combined.
4. In the cake tins filled with carrot cake batter, create 5-6 wells using the back of a tablespoon and pour the cheesecake mix evenly into both tins.
5. Bake for 30-35 minutes. Check with a skewer. Once baked, let cool in the tins for 20 minutes before removing and cooling completely.
Sugar-Free Cream Cheese Frosting
Ingredients
230g full-fat cream cheese
60g butter
200g powdered erythritol
5ml vanilla extract
Method
1. In a clean stand-mixer bowl, whip the cream cheese and butter together until fluffy and combined.
2. Lower the speed, add the powdered erythritol and vanilla, and whip until fluffy.
3. Place a cake board on a turntable, smear buttercream in the middle, and place a sponge layer on it. Spread an even layer of sugar-free cream cheese frosting and place another sponge layer on top.
4. Smooth out the top layer with frosting and spread a thin naked layer around the sides. Scatter the remaining chopped walnuts on top.
Enjoy in moderation. Despite being sugar-free and lower in carbs, cakes and baked goodies are still occasional treats. Before any diet police come after me, yes, I am aware it is high in fat. If I wanted to make a sugar-free, fat-free, carb-free, gluten-free cake, I’d make one out of celery and dust. But that is not my gig.
If you make this recipe, share it on Instagram and tag @angesdesucre #angesdesucre so we can ogle at it. For bakery cakes, browse our cake collection. Please note our bakery cakes are not sugar-free, gluten-free or allergen-free.
Lots of love,
Reshmi xoxo
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