Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing Recipe

Indulge in this guilt-free, decadent chocolate carrot cake! This healthier twist on a classic boasts 81% less fat and 86% less cholesterol than the original recipe, while maintaining all the moist, delicious carrot cake texture you crave. We've replaced heavy oils with lighter alternatives, resulting in a richer, more flavorful cake. Enjoy the perfect blend of moist cake, crunchy walnuts, and creamy chocolate icing. Perfect for satisfying your sweet tooth without the guilt! Makes a 13x9 inch cake or a half recipe in an 8-inch square pan.

Prep Time 20 mins
Cook Time 60 mins
Calories 394.3 kcal
Protein 18g
Rating 3.0 (2 Reviews)
Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing

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How to Make Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing

  1. **Preheat & Prep:** Preheat oven to 325°F (160°C). Grease and flour a 13x9 inch baking pan.
  2. **Dry Ingredients:** In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves.
  3. **Add Mix-ins:** Stir in 1 cup chopped walnuts, ½ cup raisins, and ½ cup shredded coconut.
  4. **Wet Ingredients:** In a large bowl, cream together 2 cups granulated sugar and 2 large eggs (or equivalent egg substitute). Add 1 cup unsweetened applesauce and 1 teaspoon vanilla extract.
  5. **Combine:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. **Add Carrots:** Stir in 2 cups grated carrots.
  7. **Bake:** Pour batter into prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. **Cool:** Let the cake cool completely in the pan before frosting.
  9. **Make Icing:** While the cake cools, beat together 8 oz cream cheese, 4 oz Neufchatel cheese, and ½ cup powdered sugar until smooth. Gradually add ½ cup unsweetened cocoa powder, mixing until well combined.
  10. **Chill & Frost:** Refrigerate the icing for at least 30 minutes to allow it to thicken. Once the cake is completely cool, frost generously and enjoy!

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

217g

Fat

14g

Carbs

27g