This Low Calorie Carrot Cake is a spin on the classic carrot cake. This low calorie cake is made with a list of ingredients that have a fraction of the calories.
Try my Low Calorie Lemon Cake and my Low Calorie Cheesecake for more low calorie cake recipes.
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This moist, flavorful carrot cake is one of the easiest cakes to make.
It has way less sugar than traditional carrot cake and is perfect for any special occasion.
Why You'll Love This Recipe
Carrot cake lovers! This carrot cake is bursting with flavor from the natural sweetness of carrots. With simple ingredients, this recipe is a huge hit.
For the best results, adjust the amount of honey to suit your taste preferences. It's a great way to sneak in some veggies!
More healthier dessert recipes to try: Low Calorie Pecan Pie
Ingredients You Need
- Grated carrots: Adds natural sweetness and moisture and texture.
- Unsweetened applesauce: Contributes natural sweetness, reducing the need for additional sugar.
- Honey or pure maple syrup: Adds sweetness.
- Egg whites: Helps bind the ingredients together and provide structure.
- Vanilla extract: Enhances the overall flavor profile.
- Whole wheat flour: Adds a nutty flavor.
- Baking powder and baking soda: These leavening agents help the cake rise.
- Ground cinnamon and nutmeg: These warm spices complement the sweetness of the carrots.
- Salt: A pinch of salt balances the sweetness and enhances the other flavors.
Frosting:
- Reduced-fat cream cheese: Has the creamy texture and tangy flavor typical of cream cheese frosting.
- Powdered sugar substitute: Adds sweetness to the frosting.
- Vanilla extract: Just like in the cake batter, vanilla extract adds a hint of flavor.
Step By Step Photos
Combine the wet ingredients.
Combine the dry ingredients.
Add dry ingredients to the wet.
Stirring until just combined.
Pour batter into the cake pan.
Bake and cool.
Mix frosting ingredients together.
Until smooth and creamy.
How To Make The Best Carrot Cake
Step 1. Preparation: Preheat the oven temp to 350 °F and prepare an 8-inch cake pan by spraying it with cooking spray or lining it with parchment paper.
Step 2. Mix wet ingredients: In a large bowl, combine grated carrots, unsweetened applesauce, honey, egg whites, and vanilla extract. Mix until well combined.
Step 3. Combine dry ingredients: In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
Step 4. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 7. Prepare frosting: In a medium bowl, beat softened reduced-fat cream cheese, powdered sugar substitute or (or monk fruit), and vanilla extract with a hand-held mixer until smooth and creamy.
Step 8. Frost the cake: Once the cake is completely cooled, spread the frosting evenly over the top of the cake.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Instead of baking a single cake, portion the batter into muffin tins lined with cupcake liners to make carrot cake muffins. Adjust the baking time accordingly (around 15-20 minutes).
- Replace the egg whites with a flaxseed or chia seed egg substitute.
- Substitute the whole wheat flour with a gluten-free flour blend to make gluten-free carrot cake.
Frequently Asked Questions About Carrot Cake Recipes
Store the cake in an airtight container in the refrigerator to keep it fresh. The cake should stay fresh for up to several days.
Yes. Wrap the cooled cake tightly in plastic wrap and then aluminum foil. You can freeze the cake for up to 3 months.
I don't recommended freezing the cake with frosting. It's best to freeze the unfrosted cake and add the frosting after thawing.
More Low Calorie Cake Recipes You Might Enjoy
Low Calorie Carrot Cake
Special Equipment
Ingredients
- 1 ½ cups grated carrots
- ½ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Frosting:
- 8 ounces reduced-fat cream cheese, softened
- ¼ cup powdered sugar substitute Swerve Confectioners
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease an 8-inch cake pan with cooking spray or line it with parchment paper.
- In a large mixing bowl, combine the grated carrots, applesauce, honey or maple syrup, egg whites, and vanilla extract. Mix well until everything is combined.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Careful not to overbake.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a mixing bowl, beat the softened cream cheese, powdered sugar or powdered stevia, and vanilla extract until smooth and creamy.
- Once the cake is completely cooled, spread the frosting evenly over the top of the cake.
Notes
- Instead of baking a single cake, portion the batter into muffin tins lined with cupcake liners to make carrot cake muffins. Adjust the baking time accordingly (around 15-20 minutes).
- Replace the egg whites with a flaxseed or chia seed egg substitute.
- Substitute the whole wheat flour with a gluten-free flour blend to make gluten-free carrot cake.
- Storing: Store the cake in an airtight container in the refrigerator to keep it fresh. The cake should stay fresh for up to several days.
- Freezing: Wrap the cooled cake tightly in plastic wrap and then aluminum foil. You can freeze the cake for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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