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low calorie carrot cake

Low Calorie Carrot Cake

Olivia Ava
Discover how to make the ultimate low calorie carrot cake that's easy, delicious, and a hit at any gathering. Your taste buds will thank you!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 8 slices
Calories 200 kcal

Ingredients
  

Dry Ingredients:

  • 1 cup whole wheat flour – adds fiber and a hearty texture without extra calories
  • ½ cup all-purpose flour – helps balance the density of whole wheat flour
  • 1½ teaspoons baking powder – gives the cake a nice rise
  • ½ teaspoon baking soda – works with the baking powder to keep it fluffy
  • 1½ teaspoons ground cinnamon – adds that classic carrot cake warmth
  • ¼ teaspoon nutmeg optional – for extra spice
  • ¼ teaspoon salt – brings out all the other flavors

Wet Ingredients:

  • 2 large eggs – provide structure without adding too much fat
  • ¾ cup unsweetened applesauce – a healthy swap for oil that keeps the cake moist
  • ¼ cup plain Greek yogurt nonfat or low-fat – adds protein and moisture
  • ⅓ cup maple syrup or honey – a better-for-you sweetener that helps limit added sugar
  • 1 teaspoon vanilla extract – enhances the flavor

Add-Ins:

  • 1½ cups grated carrots about 3 medium carrots – the star ingredient, full of natural sweetness and fiber
  • ¼ cup crushed pineapple drained (optional) – makes the cake extra moist and adds a hint of tropical flavor
  • ¼ cup finely chopped walnuts or pecans optional – adds a light crunch and some nutritious fats
  • ¼ cup raisins optional – for natural sweetness and texture

Frosting Option (Healthier Version):

  • ½ cup light cream cheese
  • 2 tablespoons plain Greek yogurt
  • 1 –2 tablespoons maple syrup or powdered erythritol
  • ½ teaspoon vanilla extract

Instructions
 

Step 1: Preheat and Prepare

  • Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to make removing the cake easier once it’s baked.

Step 2: Mix the Dry Ingredients

  • In a medium-sized bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This mixture provides the cake’s structure and flavor base.

Step 3: Mix the Wet Ingredients

  • In a separate large bowl, beat the eggs, applesauce, Greek yogurt, maple syrup or honey, and vanilla extract together until smooth. These ingredients provide moisture, sweetness, and the rich texture needed for a carrot cake without the extra fat.

Step 4: Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients into the wet mixture, stirring gently until everything is combined. Be careful not to overmix—just mix until there are no visible pockets of flour. This keeps the cake light and fluffy.

Step 5: Add the Carrots and Optional Add-ins

  • Fold in the grated carrots, pineapple (if using), nuts, and raisins. These add-ins give the cake texture, flavor, and an extra boost of nutrients. Make sure they’re evenly distributed throughout the batter.

Step 6: Pour and Bake

  • Transfer the pan to the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, signaling the cake is done.

Step 7: Cool and Frost (Optional)

  • Let the cake cool in the pan for about 10 minutes, then carefully move it to a wire rack to cool completely before frosting or serving. If you’re adding frosting, make sure the cake is fully cooled to prevent the frosting from melting. You can use the light cream cheese frosting option listed in the ingredients, or enjoy it without frosting for a lighter treat.

Video

Notes

Recipe Details
  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 50–55 minutes
  • Servings: 8 slices
  • Calories: Approximately 150–200 calories per slice (depends on size and frosting choice)
 
Keyword low calorie carrot cake