Whole Wheat Carrot Cake with Creamy Orange Icing Low Fat
Indulge in the wholesome goodness of this *Whole Wheat Carrot Cake with Creamy Orange Icing (Low Fat)*—a delightful twist on a classic dessert that's both healthier and irresistibly flavorful! Packed with nutrient-rich whole wheat flour, naturally sweet shredded carrots, juicy crushed pineapple, and chewy raisins, this cake is bursting with texture and warm spice notes of cinnamon and nutmeg. The luscious low-fat cream cheese icing, infused with fresh orange zest and juice, adds a zesty, citrusy finish that perfectly complements the moist and tender crumb of the cake. With just a touch of vegetable oil and the clever use of unsweetened applesauce for moisture, this low-fat dessert allows you to enjoy a sweet treat guilt-free! Perfect for family gatherings, brunches, or an afternoon snack, this recipe is not only easy to make but also a healthier choice for carrot cake lovers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 3 tablespoons Vegetable oil
- 1 teaspoon Pure vanilla extract
- 0.75 cups Brown sugar
- 2 cups Carrots, shredded
- 0.5 cups Crushed pineapple (drained)
- 0.5 cups Raisins
- 4 ounces Low-fat cream cheese
- 1 cups Confectioner’s sugar
- 2 teaspoons Orange zest
- 1.5 tablespoons Fresh orange juice
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate mixing bowl, beat the eggs. Add in the applesauce, vegetable oil, vanilla extract, and brown sugar, whisking until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded carrots, drained crushed pineapple, and raisins until evenly distributed.
Pour the batter into the prepared baking pan. Smooth out the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely in the pan.
While the cake cools, prepare the creamy orange icing. In a medium bowl, beat the low-fat cream cheese until smooth and fluffy.
Slowly add the confectioner’s sugar, beating until fully combined. Add the orange zest and fresh orange juice and mix until the icing is smooth and creamy.
Once the cake has completely cooled, spread the icing evenly over the top using a spatula or butter knife.
Slice into 12 servings and enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 412 mg | 138% | |
| Sodium | 4309 mg | 187% | |
| Total Carbohydrate | 433.5 g | 158% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 209.9 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 642 mg | 49% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3628 mg | 77% | |
*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.
