This Healthy Carrot Cake is better than many full-fat versions. With only about 270 calories and 7 grams of fat, it fits low-fat and low-calorie diets. You can have your cake and eat it too.
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😊Why you must make this recipe
- This healthy carrot cake is one of the best carrot cakes you will ever eat, plus it won't leave a pool of oil on the plate.
- It is wonderfully moist and tender crumb—unexpected for a low-fat cake which is usually much denser.
- It has about 270 calories and 7 grams of fat per serving for your low-calorie and a low-fat diet.
- You would think carrot cake is beyond most home cooks, but the skill level here is only about 3/10. Just work through the easy step-by-step photo instructions.
- No "odd" ingredients.
Inspired by Super Moist Carrot Cake with Cream Cheese Frosting by Gina at Skinnytaste.com with changes to two layers and some adjustments for taste and option.
🥕Ingredients
- Flour—AP and whole wheat flour
- Eggs
- Vegetable oil
- Crushed pineapple
- Carrots
- Walnuts—or pecans, chopped
- Coconut—Optional, flaked sweetened
- Raisins—optional
- Pantry ingredients—sugar, baking soda, ground cinnamon, vanilla extract, salt
Frosting
- Cream cheese—lower fat but not fat-free
- Vanilla extract
- Milk
- Powdered sugar
👨🍳How to Make Healthy Carrot Cake
- In a medium bowl, combine eggs, vegetable oil, and vanilla extract. Mix, then add shredded carrots, chopped walnuts, and drained pineapple.
- In a large bowl, mix flour, sugar, flaked sweetened coconut (optional), baking soda, salt, and cinnamon.
- Fold the wet ingredients into the dry ingredients until all is incorporated.
- Divide the batter between prepared pans and bake until a toothpick comes out clean—about 30-35 minutes.
- Cool in the pan briefly, then move to a cooling rack until thoroughly cooled.
- Mix frosting of reduced-fat cream cheese, vanilla extract, and milk. Beat on well with an electric hand mixer until smooth, then slowly add 2 cups of powdered sugar.
- Construct a two-layer cake with the frosting and sprinkle it with chopped walnuts.
✔️Tips
- You can use cake flour or all-purpose flour. You can substitute up to 50% of the flour with whole wheat flour.
- The crushed pineapple is used to replace most of the oil. It has minimal effect on the taste but adds some nice texture.
- Do not use fat-free cream cheese. You do need a little fat in the frosting.
- Nuts are optional, or you can use either walnuts or pecans.
- The coconut adds some traditional texture, but skip it if you don't want a bag of coconut in the pantry.
- You can make a single-layer cake in a standard 9X13 cake pan with the same ingredient, but it will take 5-10 minutes longer to cook.
⬇️How to make this a "for two" friendlier recipe
This recipe is easy to cut in half and make a single-layer cake and use only one 9 inch round pan.
- Use the recipe card and adjust the servings from 16 to 8.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cook for the same amount of time.
❓FAQs
Due to the frosting, this cake should be refrigerated for up to 3 days or frozen for 2-3 months.
📖Low-Fat Recipes
Healthier Chicken Enchilada Casserole in 60 Minutes
Healthier Sausage Gravy and Biscuits
Lower Fat Spicy Chicken Alfredo
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the oven to 350°, not convection.
Spray two 9-inch round baking pans with a good coat of PAM cooking spray.
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 or pecans. Double if you like nuts.
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 the carrots, pineapple, and ¼ cup of nuts. Optionally, also add ½ to 1 cup of raisins.
In a large bowl, mix 1 ½ cup flour (I suggest ¾ cups each of AP flour and whole wheat flour), 1 cup sugar, ½ to 1 cup flaked sweetened coconut, 2 teaspoons baking soda, 1 teaspoon salt, and 1 tablespoon cinnamon. Mix well. Now fold the wet into the dry and keep folding until all is incorporated.
Divide into 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 the pans on a cooling rack and remove them from the 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 of vanilla extract, and 1 tablespoon of milk. Beat until smooth, then slowly add 2 cups of powdered sugar while continuing to beat. You may need 1-2 more teaspoons of milk to get the desired texture.
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
Healthy Carrot Cake
Ingredients
- 1 ½ cup flour - all AP flour or half whole wheat
- 1 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½-1 cup flaked sweetened coconut - Optional
- ½ -1 cup walnuts or pecans - divided chopped
- ½-1 cup raisins - optional
- 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-inch round baking pans with a good coat of PAM cooking spray.
- 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 or pecans. Double if you like nuts.
- 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 the carrots, pineapple, and ¼ cup of nuts. Optionally, also add ½ to 1 cup of raisins.
- In a large bowl, mix 1 ½ cup flour (I suggest ¾ cups each of AP flour and whole wheat flour), 1 cup sugar, ½ to 1 cup flaked sweetened coconut, 2 teaspoons baking soda, 1 teaspoon salt, and 1 tablespoon cinnamon. Mix well. Now fold the wet into the dry and keep folding until all is incorporated.
- Divide into 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 the pans on a cooling rack and remove them from the 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 of vanilla extract, and 1 tablespoon of milk. Beat until smooth, then slowly add 2 cups of powdered sugar while continuing to beat. You may need 1-2 more teaspoons of milk to get the desired texture.
- 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.
Your Own Private Notes
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.
- 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 Estimate
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Originally Published March 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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. (viral 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!