Low Fat Carrot Cake With Cream Cheese Frosting Recipe

Indulge your sweet tooth without the guilt! This unbelievably moist and delicious low-fat carrot cake uses applesauce to replace unhealthy fats, keeping it surprisingly light. A luscious cream cheese frosting tops it off, creating a decadent dessert that's surprisingly waistline-friendly. Easily customizable – substitute Splenda for sugar to further reduce calories! Perfect for a healthy dessert option for parties, potlucks, or a delightful treat any day of the week.

Prep Time 20 mins

Cook Time 55 mins

Calories 335.8 kcal

Protein 8g

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Low Fat Carrot Cake With Cream Cheese Frosting

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Low Fat Carrot Cake With Cream Cheese Frosting

2 cups all-purpose flour
Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 1/2 cups granulated sugar
Dark Brown Sugar
1 cup unsweetened applesauce
Oil
Plain Nonfat Yogurt
1 teaspoon vanilla extract
Egg Whites
2 large eggs
2 cups grated carrots
8 ounces light cream cheese, softened
3 tablespoons powdered sugar
chopped walnuts (optional)

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How to Make Low Fat Carrot Cake With Cream Cheese Frosting

Preheat oven to 375°F (190°C). Grease and flour two 9-inch round cake pans or a 13x9 inch baking pan.
In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and ½ teaspoon salt.
In a large bowl, cream together 1 ½ cups granulated sugar (or Splenda) and 2 large eggs until light and fluffy.
Add 1 cup unsweetened applesauce to the wet ingredients and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in 2 cups of grated carrots.
Pour batter evenly into prepared cake pans. Gently tap the pans on the counter to remove any air bubbles.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
While cakes cool, prepare the frosting: In a large bowl, beat 8 ounces softened cream cheese with an electric mixer until smooth and creamy.
Gradually add 3 tablespoons of powdered sugar and 1 teaspoon vanilla extract, beating until smooth and fluffy.
Once cakes are completely cool, frost the top of one layer with about ½ cup of frosting.
Top with the second cake layer and frost the entire cake with the remaining frosting.
If using a 13x9 inch pan, spread frosting evenly over the top.
Sprinkle with chopped walnuts (optional).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

176g

Fat

11g

Carbs

20g

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Frequently Asked Questions

How long does it take to make Low Fat Carrot Cake With Cream Cheese Frosting?

Low Fat Carrot Cake With Cream Cheese Frosting takes about 75 minutes from start to finish — roughly 20 minutes to prepare and 55 minutes to cook.

How many calories are in Low Fat Carrot Cake With Cream Cheese Frosting?

Low Fat Carrot Cake With Cream Cheese Frosting has approximately 335.8 calories per serving, with about 8 g protein, 20 g carbohydrates and 13 g fat.

What ingredients do I need for Low Fat Carrot Cake With Cream Cheese Frosting?

The key ingredients for Low Fat Carrot Cake With Cream Cheese Frosting are Flour, Baking Powder, Cinnamon, Salt, Baking Soda, Nutmeg. See the full list with measurements above.