Fat Calorie Reduced Carrot Cake
Indulge in the guilt-free decadence of this Fat Calorie Reduced Carrot Cake, a wholesome twist on the classic favorite that doesn’t compromise on flavor. Made with a mix of whole wheat and all-purpose flour, this recipe swaps traditional fats for unsweetened applesauce and creamy Greek yogurt, delivering incredible moisture with fewer calories. Packed with nutrient-rich grated carrots, sweet crushed pineapple, and a touch of warm spices like cinnamon and nutmeg, this cake offers natural sweetness and irresistible texture. Optional chopped walnuts add a delightful crunch, while an optional low-fat cream cheese frosting takes this lighter dessert to the next level. With just 20 minutes of prep and 30 minutes of baking, this healthier carrot cake is perfect for satisfying your sweet tooth without the guilt—making it an ideal treat for health-conscious bakers.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cup Unsweetened applesauce
- 0.75 cup Light brown sugar, packed
- 0.25 cup Granulated sugar
- 2 units Large eggs
- 0.5 cup Plain Greek yogurt (2% fat or non-fat)
- 2 teaspoons Pure vanilla extract
- 2.5 cups Grated carrots (about 4 medium carrots)
- 0.5 cup Crushed pineapple, drained
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x13-inch baking dish with parchment paper.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the unsweetened applesauce, light brown sugar, and granulated sugar. Mix until well integrated.
Add the eggs, one at a time, to the wet mixture, beating well after each addition.
Stir in the Greek yogurt and vanilla extract until the mixture is smooth and creamy.
Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.
Gently fold in the grated carrots, crushed pineapple, and chopped walnuts (if using). Ensure the batter is evenly mixed.
Pour the batter into the prepared baking dish and spread it into an even layer.
Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before serving.
For an optional low-fat cream cheese frosting, use a mixture of 4 oz low-fat cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 20.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
