Low Fat Carrot Cake with Cream Cheese Frosting
Indulge in a guilt-free dessert with this Low Fat Carrot Cake with Cream Cheese Frosting, a deliciously moist and healthier twist on a classic favorite. Packed with nutrient-rich shredded carrots, naturally sweetened with crushed pineapple and a touch of applesauce, this cake delivers all the comforting flavors you love—cinnamon, nutmeg, and a hint of vanilla—without the excess fat. Topped with a velvety low-fat cream cheese frosting, it strikes the perfect balance between decadent and wholesome. Ideal for celebrations or everyday treats, this easy-to-make recipe comes together in just under an hour and serves 12. Perfect your baking game with this lighter take on carrot cake that doesn’t skimp on flavor or texture!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (lightly packed)
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 cups Shredded carrots
- 0.5 cup Crushed pineapple (drained)
- 0.25 cup Chopped walnuts (optional)
- 8 ounces Low-fat cream cheese
- 1 cup Powdered sugar
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar until well combined, about 2-3 minutes using a hand mixer or whisk.
Add the unsweetened applesauce and vanilla extract to the wet mixture and mix until smooth.
Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined.
Stir in the shredded carrots, drained crushed pineapple, and chopped walnuts (if using) until evenly distributed.
Pour the batter into the prepared baking pan and smooth out the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan before removing or frosting.
To prepare the cream cheese frosting, beat the low-fat cream cheese, powdered sugar, and vanilla extract in a medium bowl until light and creamy. You can use an electric mixer for the best results.
Spread the cream cheese frosting evenly over the cooled cake. Slice into 12 servings and enjoy!
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 491.5 g | 179% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 323.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 580 mg | 45% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1691 mg | 36% | |
*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.
