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    🏠Home » Recipes » Healthy Recipes

    Healthy Carrot Cake

    Mar 27, 2013 · Modified: Mar 17, 2023 by Dan Mikesell AKA DrDan · 40 Comments

    Recipe Table of Contents    
    4.31 from 86 votes

    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.

    healthy carrot cake on white plate
    Jump To:
    • 😊Why you must make this recipe
    • 🥕Ingredients
    • 👨‍🍳How to Make Healthy Carrot Cake
    • ✔️Tips
    • ⬇️How to make this a "for two" friendlier recipe
    • ❓FAQs
    • 📖Low-Fat Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    • Pro Tips
    Blue ribbon divider used for visual effect

    😊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

    1. In a medium bowl, combine eggs, vegetable oil, and vanilla extract. Mix, then add shredded carrots, chopped walnuts, and drained pineapple.
    2. In a large bowl, mix flour, sugar, flaked sweetened coconut (optional), baking soda, salt, and cinnamon.
    3. Fold the wet ingredients into the dry ingredients until all is incorporated.
    4. Divide the batter between prepared pans and bake until a toothpick comes out clean—about 30-35 minutes.
    5. Cool in the pan briefly, then move to a cooling rack until thoroughly cooled.
    6. 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.
    7. 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.

    1. Use the recipe card and adjust the servings from 16 to 8.
    2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
    3. 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

    Low-Fat Blueberry Scones

    Healthier Sausage Gravy and Biscuits

    Lower Fat Spicy Chicken Alfredo

    Low Fat Brownies

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Dessert Recipes, Healthy Recipes, Low Fat Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Carrots and cake ingredients

    Preheat the oven to 350°, not convection.

    Coating baking pans with PAM

    Spray two 9-inch round baking pans with a good coat of PAM cooking spray.

    shredding raw carrots

    Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.

    chopped walnuts on a black board

    Chop ½ cup of walnuts or pecans. Double if you like nuts.

    draining pineapple over a sink

    Drain one 20 oz can of crushed pineapple.

    mixing shredded carrots into wet ingredients

    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.

    mixing wet ingredient with carrots into dry ingredients

    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.

    adding the batter into the prepared pans

    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).

    cream cheese with frosting ingredients

    While the cake is cooling, it is cream cheese frosting time.

    mixing cream cheese frosting in a white bowl with electric mixer

    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.

    spreading frosting over the cake

    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.

    whole llayered carrot cake with nuts

    Add the final ¼ cup of chopped nuts to the top.

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    Recipe

    healthy carrot cake on white plate

    Healthy Carrot Cake

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.31 from 86 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings #/Adjust if desired 16 servings

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°, not convection.
      Carrots and cake ingredients
    • Spray two 9-inch round baking pans with a good coat of PAM cooking spray.
      Coating baking pans with PAM
    • Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.
      shredding raw carrots
    • Chop ½ cup of walnuts or pecans. Double if you like nuts.
      chopped walnuts on a black board
    • Drain one 20 oz can of crushed pineapple.
      draining pineapple over a sink
    • 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.
      mixing shredded carrots into wet ingredients
    • 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.
      mixing wet ingredient with carrots into dry ingredients
    • 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).
      adding the batter into the prepared pans
    • While the cake is cooling, it is cream cheese frosting time.
      cream cheese with frosting ingredients
    • 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.
      mixing cream cheese frosting in a white bowl with electric mixer
    • 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.
      spreading frosting over the cake
    • Add the final ¼ cup of chopped nuts to the top.
      whole llayered carrot cake with nuts
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

    1. Cut in half and make only one layer.
    2. 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.
    3. Use the flour you have. I suggest half AP flour and half whole wheat.
    4. The pineapple only adds a minimal taste, and it is nice. Some recipes use applesauce, and you can Google those.
    5. 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

    Nutrition Facts
    Healthy Carrot Cake
    Amount Per Serving
    Calories 260 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g10%
    Trans Fat 1g
    Cholesterol 28mg9%
    Sodium 370mg15%
    Potassium 161mg5%
    Carbohydrates 46g15%
    Fiber 2g8%
    Sugar 34g38%
    Protein 4g8%
    Vitamin A 2040IU41%
    Vitamin C 4mg5%
    Calcium 43mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Dessert
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published March 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. polly

      May 11, 2020 at 6:57 am

      5 stars
      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!

      Reply
    2. Lisa

      April 10, 2020 at 5:13 pm

      5 stars
      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!

      Reply
    3. Annette

      December 21, 2019 at 10:10 am

      5 stars
      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.

      Reply
    4. Jennifer

      January 15, 2019 at 1:25 pm

      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

      Reply
      • DrDan

        January 15, 2019 at 4:16 pm

        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

    5. Olla

      September 27, 2018 at 2:42 pm

      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

      Reply
      • DrDan

        September 27, 2018 at 4:49 pm

        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

    6. Louise

      December 23, 2017 at 1:32 pm

      The icing is really runny. I had to make the regular kind. What a waste. But, the cake is absolutely scrumptious.

      Reply
      • Louise

        December 30, 2017 at 11:56 am

        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!

    7. Judy Bourgeois

      November 14, 2017 at 7:35 am

      I would like to make muffins rather than a cake (live alone). What changes do I need to make to baking time?

      Reply
      • DrDan

        November 14, 2017 at 8:28 am

        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

        December 30, 2017 at 12:03 pm

        I made them as muffins. Makes 12 large muffins. However it takes 38 minutes at 350 degrees.

    8. Jeanette

      September 02, 2017 at 8:00 pm

      Tasted good but the shredded carrots turned green.
      Any idea why that happened?

      Reply
      • DrDan

        September 02, 2017 at 8:06 pm

        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

    9. SG

      June 14, 2017 at 3:43 pm

      Hi,

      Why shouldnt we use fat-free cream cheese?

      Reply
      • DrDan

        June 14, 2017 at 5:36 pm

        Non-fat cream cheese is somewhat disgusting. You won't see it recommended very often.

    10. K.Jones

      April 28, 2017 at 12:34 pm

      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.

      Reply
      • DrDan

        April 28, 2017 at 1:08 pm

        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

        April 12, 2020 at 11:23 am

        5 stars
        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.

    11. Chyn

      July 19, 2016 at 2:32 am

      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.

      Reply
    12. Amanda

      April 12, 2016 at 8:57 pm

      5 stars
      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!

      Reply
    13. Winton

      March 29, 2016 at 8:19 pm

      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

      Reply
      • DrDan

        March 29, 2016 at 8:28 pm

        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

    14. Winton

      March 28, 2016 at 12:22 pm

      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

      Reply
      • DrDan

        March 28, 2016 at 12:33 pm

        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

    15. Gs

      October 12, 2015 at 2:22 am

      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! ?

      Reply
    16. Debbie

      March 01, 2015 at 9:34 pm

      5 stars
      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!

      Reply
      • DrDan

        March 01, 2015 at 10:12 pm

        This is still (and always will be) one of my all time favorites.
        Thanks so much for the note and the rating
        DrDan

    17. DrDan

      February 18, 2015 at 10:59 am

      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

      Reply
    18. Austin

      February 18, 2015 at 5:49 am

      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?

      Reply
      • Austin

        February 18, 2015 at 5:51 am

        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

        August 23, 2020 at 11:25 pm

        5 stars
        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!

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