Wonderfully moist and almost good for you. At about 270 calories and 7 grams of fat, you get one of the best carrot cakes, plus it won't leave a pool of oil on the plate.
Introduction and My Rating
I away thought carrot cake would be hard to make. Nope, it was relatively easy with a 3/10 skill level and just a little more work than a coffee cake. You can make this cake with these easy to follow step by step instructions.
A normal recipe for carrot cake starts with a cup of oil. Read that as almost 2000 calories, and you have not added even a carrot yet. You can't do that very often.
So I looked around a lot for just the right recipe. Many had "odd" ingredients. While I'm not an all-natural guy, it still needs to be reasonably natural ingredients.
Many seemed to have roots in an old Weight Watchers cookbook that used pineapple and coconut. The best of those recipes was Super Moist Carrot Cake with Cream Cheese Frosting by Gina at Skinnytaste.com. But I can never keep my fingers off a recipe but made only a few adjustments.
I want two layers. Carrot cake "needs" to be two layers, so a bit of a change in baking. A few changes and options in ingredients, and since I was doing layers, I needed more frosting, so I changed that around a little.
My Rating
An easy 5. Much better than a lot of full-fat carrot cake. I like a carrot cake that has what I would term "good crumb" along with great taste.
📋Ingredients
The Flour
It almost uses what you have. Some recipes used cake flour. Many use 100% all-purpose flour, and some a substituted some whole wheat flour. I like the nutty taste that the whole wheat adds, but adding more than 50% may get too much to the "pound cake" texture.
The Pineapple
Many recipes will use applesauce to help replace oil in recipes. The pineapple does the same thing here. It needs to be drained and in small pieces, so crushed is perfect here.
There is minimal impact on the taste, but you can detect it. I like it.
If you object to pineapple, some recipes use applesauce and you can Google those. I have removed applesauce as a suggested substitute. So use the pineapple for this recipe which I prefer.
❄️Storage
Due to the frosting, this cake should be stored refrigerated for up to 3 days. Or frozen for 2-3 months.
📖Low-Fat Recipes
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🖼️Photo Instructions
Preheat the oven to 350°, not convection. Look at all that good stuff.
Spray two 9" round baking pans with a good coat of PAM.
Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.
Chop ½ cup of walnuts.
Drain one 20 oz can of crushed pineapple.
In a medium bowl, combine 2 eggs, 2 tablespoons oil, and 2 teaspoons vanilla. Mix well, then add in the carrots, pineapple, and ¼ cup of the walnuts.
In a large bowl, mix 1 ½ cup flour (I suggest ¾ cups each of AP flour and whole wheat flour) 1 cup sugar, ¼ cup flaked sweetened coconut, 2 teaspoons baking soda, 1 teaspoon salt, and 2 teaspoons cinnamon. Mix well. Now fold the wet into the dry and keep folding until all is incorporated.
Divide into the two baking pans and spread reasonably smooth. Bake until a toothpick comes out clean. About 30-35 minutes. Remove and allow to cool in the pan for about 5 minutes. Then invert pans on a cooling rack and remove them from pans and allow them to cool completely (at least 30 minutes).
While the cake is cooling, it is cream cheese frosting time.
Mix 8 oz of reduced-fat cream cheese (not fat-free), 1 teaspoon vanilla, and 1 tablespoon milk. Beat on well. Slowly add 2 cups of powdered sugar while continuing to beat. You may need 1-2 more teaspoons of milk to get the texture you want.
Place the first layer on a plate. Cover with about ⅓ of the frosting and spread evenly. Add the second layer and use about ⅓ on top and ⅓ on the sides.
Add the final ¼ cup of chopped nuts to the top.
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📖 Recipe
Healthier Low Fat Carrot Cake
Ingredients
- 1 ½ cup flour - I use half whole wheat
- 1 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ cup flaked sweetened coconut - Optional
- ½ cup walnuts - divided chopped
- 2 teaspoons cinnamon
- 2 eggs - large
- 2 tablespoons oil
- 2 teaspoons vanilla
- 3-4 carrots - about 2 cups shredded
- 20 oz crushed pineapple - drained
Frosting
- 8 oz lower fat cream cheese - not fat free
- 1 teaspoon vanilla
- 1 tablespoon milk - and a little more
- 2 cups powdered sugar
Instructions
Preheat the oven to 350°, not convection.- Spray two 9" round baking pans with a good coat of PAM.
- Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.
- Chop ½ cup of walnuts.
- Drain one 20 oz can of crushed pineapple.
- In a medium bowl, combine 2 eggs, 2 tablespoons oil, and 2 teaspoons vanilla. Mix well, then add in the carrots, pineapple, and ¼ cup of the walnuts.
- In a large bowl mix 1 ½ cup flour (I suggest ¾ cups each of AP flour and whole wheat flour) 1 cup sugar, ¼ cup flaked sweetened coconut, 2 teaspoons baking soda, 1 teaspoon salt, and 2 teaspoons cinnamon. Mix well. Now fold the wet into the dry and keep folding until all is incorporated.
- Divide into the two baking pans and spread reasonably smooth. Bake until a toothpick comes out clean. About 30-35 minutes. Remove and allow to cool in the pan for about 5 minutes. Then invert pans on a cooling rack and remove from pans and allow to cool completely (at least 30 minutes).
- While the cake is cooling, it is cream cheese frosting time.
- Mix 8 oz of reduced-fat cream cheese (not fat-free), 1 teaspoon vanilla, and 1 tablespoon milk. Beat on well. Slowly add 2 cups of powdered sugar while continuing to beat. You may need 1-2 more teaspoons of milk to get the texture you want.
- Place the first layer on a plate. Cover with about ⅓ of the frosting and spread evenly. Add the second layer and use about ⅓ on top and ⅓ on the sides.
Add the final ¼ cup of chopped nuts to the top.
Recipe Notes
Pro Tips
- Cut in half and make only one layer.
- You can make this in a standard 9X13 cake pan. It will take 5-10 minutes longer to cook. The endpoint is the toothpick test.
- Use the flour you have. I suggest half AP flour and half whole wheat.
- The pineapple only adds a minimal taste and it is nice. Some recipes use applesauce and you can Google those. I have removed applesauce as a suggested substitute. So use the pineapple.
- The carrot calls for 2 cups shredded. That can be a bit more or less.
- Due to the frosting, this cake should be stored refrigerated for up to 3 days. Or frozen for 2-3 months.
TO ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
Originally Published March 27, 2013. Updated with expanded discussion, a jump menu, and refreshed photos.
HT
I substituted pineapple with 2 cups apple sauce and the cake was very wet and dense and I needed to bake for 55 mins. I would also cut back on the tsp of salt. It’s ok not really a fluffy cake, more plum pudding texture.
Dan Mikesell AKA DrDan
Hi HT,
Welcome to the blog and sorry you had an issue.
I have removed that possible substitute suggestion although it was consistent with many other recipes. And I had better luck with it than you did, I prefer pineapple personally.
Dan
Sheila B
Made this the other day in a 9" x 13" pan. Didn't rise very much, but all the same, it was very delicious! I am calling them carrot cake brownies! I also used egg substitutes and artificial sweetener to make it more low fat and low sugar. Hubby really liked it. This is a keeper. Thanks.
Roland
As we had a lot of carrots, was looking for a carrot cake recipe. Many recipes required a lot of oil, which I didn't want to do.
Tried this recipe and it was awesome! Our kids even wanted seconds and have it in their lunch box.
I skipped the nuts, and replaced the pineapple with apple sauce. It was a bit too wet, think 1 cup apple sauce is sufficient. Also decreased sugar to 1/2 cup.
Didn't make the frosting to decrease sugar intake.
Well done. Will make it again.
polly
I am following a WW similar plan and have been trying to find good breakfast foods - this really 'takes the cake'!! I halved the recipe, reduced the amount of sugar to 75g and used unsweetened coconut - I also used 2 eggs since mine were small, and used pineapple tidbits whirred up in a blender since I didn't have any crushed on hand. I didn't make the icing (since I'm eating it for breakfast, rather than as a cake) but it is fabulous served with a small spoonful of straight up spreadable cream cheese. For me a serving (I've sliced it in 12 portions), plus 15g straight up cream cheese is a perfect breakfast - incredibly delicious and only 4 points on my plan. Bonus - my husband really loves it too (and he's not on any kind of plan at all). Thank you for a really great recipe using real foods!
Lisa
This cake is AMAZING! I have made Skinnytaste's version and while her is good, this recipe blows hers out of the water!
I must say, I had to use the fat free cream cheese . It's what was available at the grocery store. (Covid-19 quarantine)
The icing was a bit runny, so I just frosted the top layer. It looked very professional. Probably better looking than most of my baking.
The whole recipe works, even with fat free cream cheese that i used.
Thank you!
Annette
So good! I love that the frosting is a bit thin as it tasted great and wasn’t as heavy as a normal cream cheese frosting. As I write this review I’m making the recipe for a second time as my husband’s birthday cake. This recipe is a keeper.
Jennifer
Hi Dan, I have made the Skinnytaste recipe for carrot cake and it was delicious. However, I would like to know what can I use in place of the Canola Oil OR is that a necessary evil, if so, would a single serving of unsweetened applesauce be sufficient in place of the oil? I am a Weight Watchers member and am in love with carrot cake, but never eat it or buy it out. I want to make it more point friendly but still taste as good. What are your thoughts on the canola oil vs. the unsweetened applesauce? Also I was going to replace the granulated sugar with stevia. Your thoughts. :) Thank you, Jennifer
DrDan
Hi Jennifer,
Welcome to the blog.
I'm answering to "should you" not "can you". You can do almost anything but this is mostly opinion.
First, the oil. Most carrot cakes this size will have about a cup of oil depending on the exact recipe. This recipe has minimal oil and the crushed pineapple is taking the role of applesauce as the oil substitute. So I would not get rid of the minimal oil since you usually would not sub out more than half the oil. So the 1 tablespoons is well below that.
Next the sugar substitute. Most recipes will use more sugar than this, the first step is cutting it down to the minimum sugar you like. I have not had good luck baking with sugar substitutes although many others do. I always find a chemical aftertaste. But many find it acceptable, I don't like it.
So if you want to try the substitutes you suggested, go for it but I doubt you will be pleased.
Dan
Olla
hello
2 tsp of backing soda is toooo much! i made it and barely can eat as too much soda gives it specific taste. 1-1.3tsp would be ok. spent so much ingredients and time - can not really eat it. such a small ingredient makes such a strong influence! please consider this. thanks
DrDan
Hi Olla,
Sorry you had an issue, I looked at 5 other carrot cake recipes before responding and 2 teaspoons of baking soda is standard in all of them. Some use 2 cups of flour and this recipe uses 1 1/2 cups. A few also use baking powder, which has baking soda in it, so those recipes were even higher in total baking soda.
Baking powders sometimes have an aluminum stabilizer in it which will convey an odd taste. Baking soda is sodium bicarbonate and can have a bitter taste due to the alkaline pH. I'm un-aware of any thing else in baking soda.
If you are sensitive to it, you could back it off by 1/2 teaspoon but the cake will be a bit flatter. You can also add a bit of cream of tarter or lemon juice but I don't know the amount.
Dan
Louise
The icing is really runny. I had to make the regular kind. What a waste. But, the cake is absolutely scrumptious.
Louise
I liked it so much, I tried as muffins. It makes 12 large muffins and takes about 38 minutes to bake. I used 3/4 cups of maple sugar. Delish!
Judy Bourgeois
I would like to make muffins rather than a cake (live alone). What changes do I need to make to baking time?
DrDan
Hi Judy,
I have never done that but try this. https://www.bhg.com/recipes/how-to/bake/convert-a-cake-recipe-into-cupcakes/ It looks like just decreasing cooking time by 1/3 to 1/2.
Louise
I made them as muffins. Makes 12 large muffins. However it takes 38 minutes at 350 degrees.
Jeanette
Tasted good but the shredded carrots turned green.
Any idea why that happened?
DrDan
Yep, The pigment in carrots is very pH sensitive. So if the baking soda was mis-measured, added directly on the carrots or not mixed well it could happen. It should still taste fine and be safe, just funny looking.
Dan
SG
Hi,
Why shouldnt we use fat-free cream cheese?
DrDan
Non-fat cream cheese is somewhat disgusting. You won't see it recommended very often.
K.Jones
I wonder if it wouldn't rise better if it had some baking powder in addition to the baking soda? My layers (in 9" pans) were at best an inch tall. Also, I was glad I accidentally left out the 1T of milk in the frosting -- didn't notice till I got to the end and added 1tsp of milk to thin the frosting ever so slightly and that was PLENTY. Next time I'll add baking powder & hope for taller layers. Will definitely use this recipe again!! Amazing to have carrot cake that doesn't nudge my arteries toward the grave.
DrDan
It would be fine to add a couple of teaspoons of baking powder. Be sure it is aluminum free. But I doubt you will see much difference. It is a dense cake for sure. If you try it, please post the results.
Thanks for the note.
Dan
Annette
I’ve made this recipe 3-4 times already. I love that it has much less oil and sugar than other recipes. The frosting has come out runny in the past, but today was perfect (I don’t mind it runny - only a bit hard to frost the sides). Has been a hit each time it’s been made. Looking forward to having it later today.
Chyn
I made this cake and it looked wonderful! The only feedback I have been getting is that it's really sweet. I guess cutting the sugar to 1/2cup would be great. Will try again.
Amanda
Made this for my father-in-laws birthday today and it was a hit! Very moist and flavorful. My only problem was the frosting. It seemed a bit thin to me and didn't look very pretty on the cake (but it tasted good anyway). I pounded out some walnuts to a fine powder to cover the sides and it looked better. Next time I would try to thicken up the frosting...but the cake was delightful. Thank you!
Winton
Thank you Dan , we made the cake last evening as wife just couldn't wait . It tasted very good ! We did not have regaular all purpose flour so used all whole wheat flour and it was still very moist . I was worried with all wheat flour it may be dry but pleasantly surprised . My mother in law had a slice today and enjoyed it too :) Winton
DrDan
So the apple sauce worked... Thinking back, the first time I did this recipe I had both and elected to use the pineapple due to the Skinny Taste version.
DrDan
Winton
Hello Dan, I want to try to make this cake . It's interesting it calls for pineapples . I have a kid who is allergic to pineapples . Can you recommend a replacement to pineapples ? By the way, does the pineapple make it more moist ? Thanks, Winton
DrDan
I have only done this recipe with pineapple but I believe apple sauce might be a good substitute. Again I have never tried it...
DrDan
Gs
Dear Dr Dan,
Back again to applaud! Awesome recipe. I was so surprised to read the recipe... a cake without butter or much fat! It was a hit at home, made it for my nephew and he, a finicky eater cleaned the plate! Young and old loved it.
To answer the pan q above- I didn't have 2 round or square so I baked in 1 square and 1 round, placed the round cake on top of square and shaped by cutting trims. It came out perfectly! Don't know how to add pics to this review. Once again it was a great stop at your site, keep it coming! ?
Debbie
This cake is amazing! My husband and I have been modifying our diet, and we've both recently lost weight. For his birthday he wanted a carrot cake and after a lot of research I chose this recipe. EVERYONE loved it! It's moist, flavorful, and (as my son said) even the icing was very good. Make this cake...you will not be disappointed! Thank you for my new go to carrot cake!
DrDan
This is still (and always will be) one of my all time favorites.
Thanks so much for the note and the rating
DrDan
DrDan
Pan wise, the surface area of the round pans are just over 60 inches so either pan is not quit double. I would do the deeper since it will probably end up about 1 1/2 to 2 inches tall. Use the toothpick test to determine final cooking time but it will be longer.
To the baking soda and not powder. The powder has soda in it but other ingredients and tends to give more "lift". Since this was being made as a layer cake, soda keeps the top flatter.
DrDan
Austin
Hi! I don't have any 9" round pans. I only have a 11 x 9.5 x 2 and an 11 x 10 x 1 pans. How can I substitute the round pans with either of the two?
Austin
Also, why only use baking soda? I'm a total novice when it comes to baking and most of the cakes/breads and such that I've baked always calls for both powder and soda.
Andrea
I was looking for a reduced oil carrot cake recipe and this was spectacularly moist and flavourful. Better than any full fat carrot cake I’ve ever made or purchased. Bravo!