Wonderfully moist and almost good for you. At about 270 calories and 8 grams of fat, you get one of the best carrot cakes I have had plus it won’t leave a pool of oil on the plate. I away though carrot cake would be hard to make. Nope, it was relatively easy with 3/10 skill level and just a little more work than a coffee cake. You can make this cake.
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.
The best of the recipes was Super Moist Carrot Cake with Cream Cheese Frosting by Gina at Skinnytaste.com. I loved that it uses normal common ingredients. But I can never keep my fingers off a recipe but made only a few minor adjustments. I want two layers. Carrot cake “needs” to be two layers. A few minor changes in ingredients and since I was doing layers, I needed more frosting, so I changed that around a little.
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” and this has it. I don’t want a pound cake texture. Along with great taste.
Notes: This recipe uses a 20 oz can of pineapple where many others use 8 oz. Even with all the pineapple, you don’t taste it. It seems to belong there plus it keeps it moist. The cake itself is 160 calories. The frosting adds about 90 calories. Combined with just under 7 grams of fat.
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 1/2 cup of walnuts.
Drain one 20 oz can of crushed pineapple.
In a medium bowl, combine 2 eggs, 2 T oil, and 2 t vanilla. Mix well, then add in the carrots, pineapple and 1/4 cup of the walnuts.
In a large bowl mix 3/4 cups each of AP flour and whole wheat flour, 1 cup sugar, 1/4 c flaked sweetened coconut, 2 t baking soda, 1 t salt and 2 t 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 reasonable smooth. Bake until toothpick comes out clean. About 30-35 minutes. Remove and allow to cool in pan for about 5 minutes. Then invert pans on cooling rack and remove from pans and allow to cook completely (at least 30 minutes)
While cake is cooling, it is cream cheese frosting time.
Mix 8 oz of reduced fat cream cheese (not fat-free), 1 t vanilla and 1 T 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 1/3 of the frosting and spread evenly. Add the second lay and use about 1/3 on top and 1/3 on the sides.
Add the final 1/4 cup of chopped nuts to the top.
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Healthier Low Fat Carrot Cake
Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup AP flour
- 1 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 cup flaked sweetened coconut
- 1/2 cup walnuts - divided chopped
- 2 teaspoons cinnamon
- 2 eggs - large
- 2 tablespoons oil
- 2 teaspoons vanilla
- 2 cups about 4 carrots grated
- 20 oz crushed pineapple in juice - 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 inch round baking pans with a good coat of PAM.
- Peel and grate 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.
- Chop 1/2 cup of walnuts. Drain one 20 oz can of crushed pineapple.
- In a medium bowl, combine 2 eggs, 2 T oil, and 2 t vanilla. Mix well, then add in the carrots, pineapple and 1/4 cup of the walnuts.
- In a large bowl mix 3/4 cups each of AP flour and whole wheat flour, 1 cup sugar, 1/4 c flaked sweetened coconut, 2 t baking soda, 1 t salt and 2 t 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 reasonable smooth.
- Bake until toothpick comes out clean. About 30-35 minutes. Remove and allow to cool in pan for about 5 minutes. Then invert pans on cooling rack and remove from pans and allow to cook completely (at least 30 minutes)
- Mix 8 oz of reduced fat cream cheese (not fat-free), 1 t vanilla and 1 T 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 1/3 of the frosting and spread evenly. Add the second lay and use about 1/3 on top and 1/3 on the sides.
- Add the final 1/4 cup of chopped nuts to the top.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
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
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.