Carrot Cake Recipe

By Wendy Zitzman

If you are looking for a super yummy, low-calorie version of a homemade carrot cake recipe, then you came to the right place!

Considering that traditional carrot cakes can average 12-15 weight watchers points per serving, this diet-friendly carrot cake recipe is a fabulous bargain.

And then there’s the not so average, Cheesecake Factory Carrot Cake Recipe. It has approximately: 1,510 calories, 84g fat, 600mg sodium, 179g carbs, 6g fiber, 129g sugars, and 18g protein. CRAZY.

I have always been a fan of carrot cakes with that rich, gooey, cream cheese frosting, but being a weight watcher pretty much kept me away from all my favorite dessert recipes. But after some trial and error and alterations with traditional carrot cake recipes, I was able to create a version that is much lower in points and yet still tastes AMAZING.

It’s a great, low-calorie dessert that will satisfy the carrot cake lover in everyone.

A moist and decadent dessert that has been listened up to help keep you on track. This classic carrot cake delivers all the flavors you know and love, but with less fat and calories.

3.58 from 52 votes

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Prep TimePrep Time 15 minutes mins

Cook TimeCook Time 30 minutes mins

Cooling time 15 minutes mins

Total TimeTotal Time 45 minutes mins

ServingsServings 16 servings

CaloriesCalories 223 kcal

Ingredients

2 cups whole wheat all-purpose flour
½ cup sugar
½ cup brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp baking soda
1 tsp salt
½ cup raisins
1 egg
2 egg whites
2 ½ cups shredded carrots
½ cup applesauce
⅓ cup light butter - (melted)
12 oz fat free cream cheese
3 tbsp hot water
5 oz Jet Puffed marshmallow creme
1 tsp vanilla extract

Instructions

Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray.
Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, butter, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the cake pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, approx 30-32 minutes. Let cool for 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on racks.
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
Place on layer of cake on a cake plate, and using 1/2 cup of frosting, frost evenly out to edges. Place other layer of cake on top, and spread remaining frosting on top and on sides. Slice into 16 servings.

Notes

Entire recipe makes 16 servings

Serving size is one slice

Nutrition

Calories: 223 kcal (11%)Carbohydrates: 28.3 g (9%)Protein: 3.4 g (7%)Fat: 11.7 g (18%)Saturated Fat: 7.2 g (45%)Cholesterol: 44 mg (15%)Sodium: 425 mg (18%)Potassium: 140 mg (4%)Fiber: 1.4 g (6%)Sugar: 21.3 g (24%)Calcium: 30 mg (3%)Iron: 0.7 mg (4%)

Tried this recipe?Let me know how it was!

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AuthorWendy Zitzman

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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45 Comments

Sue6 years ago
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just put all ingredients into the recipe builder on WW it is now 10 points for 16 sices. oh well
Cheryl9 years ago

Made these in a pinch when I wanted to use leftover cream cheese icing. I didn’t have egg substitute so subbed 2 whole eggs for the 1/2 cup egg substitute. I also made this recipe into 16 cupcakes in cupcake wrappers and baked approx 20 minutes. The changes I made don’t make it a weight watcher recipe anymore but it was fast, easy and delicious! Thanks for sharing.
fay9 years ago

Wow, that is a lot of sugar, 1 1/2 cups, how many calories per slice I wonder.
- Suzanne5 years ago
  
  223 calories , under the recipe notes it says nutritional info :)
Catherine9 years ago

I made this for a church luncheon. I didn’t have marshmallow cream. I made whipped cream cheese frosting using 8 oz low fat cream cheese, 1/2 cup of confectioners sugar beat with mixer, then fold in 12 oz of lite whipped topping. I eliminated the raisins in the cake. It was amazing! I did it on the Weight Watchers recipe builder & got 7 points also.
Kate9 years ago

I have no idea what egg substitute is or where to get it.
- Kyle9 years ago
  
  You can find egg substitute next to where you find the eggs. There’s egg beaters and some other brands.
- Cheryl9 years ago
  
  You can sub 1 whole egg for each 1/4 cup egg substitute. I did and the recipe turned out well.
Iris9 years ago

I just entered all ingredients in the WW Recipe Builder, and as of today, this is a 6 PP recipe. Still not too bad, and I will definitely be making this!
Susan10 years ago

I’m confused. The ingredients seem to include hot water in the frosting, but the directions include the hot water in the cake.
Kristen10 years ago

Made this tonight and it is so good, but the only problem I have is that you labeled this as 4 points and that’s not true :( this is actually 7pp!
- Kim10 years ago
  
  I figured 7 points as well. :)
  - Jen10 years ago
    
    Yeah, this is a 7 point recipe, not 4.
Scarlett11 years ago

This was amazing!! Made it tonight. Ladies (and gentleman), ingredients at end are a little out of place, frosting is only the cream cheese, marshmallow crème and vanilla extract. The water goes into the batter mix!! It says in the steps, its just confusing on how it says add remaining ingredients for frosting and it appears that the water is with it but it is not, mine was not runny what so ever!!
This is SO good.
Thank you :) :) Yuuuummmmy!!!
Teresa West Hunter11 years ago

I made this as a two layer cake using the parchment paper and the cake is a little rough on the sides. Made it hard to put the icing on, plus the icing was runny. Next time I’m going to try baking mine in a bundt pan then drizzle the icing on, therefore using LESS icing, which in turn should make the points plus value lower. Thanks for sharing the recipe!
LuLu11 years ago

Could I use a sugar substitue instead of the same thing and would it be the same amount?
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Sharon Ann Damon11 years ago

The cake has excellent taste and texture, but my frosting was definitely on the runny side too. I even tried adding a bit more marshmallow creme and some icing sugar and it was still runny. Tastes delicious, though, especially with the addition of walnuts and using pineapple instead of applesauce . Everyone at our work potluck should enjoy it. +4 stars
Kat O'dell11 years ago

I am making this for my Sister she loves it and will use her 47 week points on this and a glass of wine and other food for daughter birthday. We will freeze it and she can take it home. Thank you so much. I want to give it +5 stars.
Amy12 years ago

I just plugged this in to WW Recipe Builder for Points Plus and I used low fat cream cheese and 3 real eggs (not substitute) and I got back 8 points when cutting into 16 pieces.
- Lindsey12 years ago
  
  Yea I did the same but I got back 7 points lol and thats including the frosting. Still not bad!
Brandi12 years ago

Is the egg substitute and two egg whites equivalent to two eggs?
karla12 years ago

everything was fantastic. The frosting is one of my favorite things but this is really quite high on the new points + program. It equals out to 10pts per slice if you cut it into 16 pieces. We made it for my sons birthday. Big hit!! Thanks!
- Lindsey12 years ago
  
  I am on the new points plus system as well and when I put the whole recipe into the recipe builder it still calculated it out to 7 points per slice for 16 slices.
Caroline12 years ago

I added 2 tsp. baking powder and 3/4 c. chopped walnuts, used 1/2 cup of crushed pineapple instead of 1/2 cup of applesauce, and substituted 1 cup of whole wheat pastry flour for 1 cup of all purpose flour, When I mixed everything together, the batter was a little too dry, so I added milk 1 Tbsp at a time (2 Tbsp total) until it was the right consistency and baked the cake at 350 degrees Fahrenheit until a wooden toothpick inserted in the middle of the cake came out clean with a few crumbs still sticking to it. It was delicious and the right amount of sweetness.
Debra McDonald12 years ago

Oh my word! I have the WORST sweet tooth! This cake looks like it would sate it just fine! My problem is…I’m diabetic. I can substitute Splenda for the sugar and splenda mix for the brown sugar. What I can’t figure out is…the marshmallow cream. Any thoughts on how I might adjust that part of the recipe?
Sarah12 years ago

This looks delicious! I would love if you shared this in my holiday dessert recipes Blog Hop. Enter it for a chance at a Wilton Pre-Baked Gingerbread Cookies Decorating Kit! http://www.recipelionblog.com/december-blog-hop-holiday-dessert-recipes-giveaway
Sarah @ RecipeLion
Pat Goodwin13 years ago

The cake was good but the frosting was so runny. I thought it would be more stiff so I could put all the frosting on the cake but I wasted most of it since it was runing off the cake.
Pat
- ROLLIFAM12 years ago
  
  same thing happened to me. I loved the cake though. Figured out the ww points on my own and without the frosting, it’s 6 pts on the newest program (2012)
Lena13 years ago

It would be helpful if you posted the nutritional information as the point value has changed…I am sure you are aware! The new point plus system makes everything a little different, usually double, is this the case with your recipes? Thanks!
- LaaLoosh13 years ago
  
  Thanks for your input! Unfortunately, I'm not always able to post the nutritional stats of all my recipes. I'm in the process of revising the blog and trying to figure out the best way to accomodate all of my readers. And yes, I have noticed that the new system does tend to make the Points values higher, so many of my old recipes will actually be higher in Points Plus values now. I hope to be able to update all of my old recipes with the new Points Plus values, but I just don't know if that will be possible, since I don't have the nutritional stats for them. Id have to input each recipe into the recipe builder on WW, and that will take a lot of time. Plus, it's not always accurate. But I'm working on ways to figure all this out, so hang in there! And thanks for reading!
Kristi13 years ago

This was perfect for my fall get together this weekend. To help with ease of serving, I made this in a big sheet pan…and cut them into 2-bite bars. I would think it would pair the POINTS value down to only 2 per bar (if they are cut correctly.) They were a huge hit!
- Ann12 years ago
  
  what size of pan and how many serving woud this be to get 2 points? and is the new point system
Karen14 years ago

Being an Australian, i am not familiar with marshmallow creme, what do u use for an egg substitute and what is cool whip. Thankyou, look forward to trying your recipes
debbie14 years ago

My carrot cake frosting was very runny. What did i do wrong? cAKE IS DELICIOUS. LOL
- LaaLoosh14 years ago
  
  Hi Debbie! To make the frosting less runny, try using just 1 tbsp of water instead of the 3 that the recipe calls for. Hopefully that will help! The frosting can be tricky, but once you get it down, it's so worth it!
  - Ddokl12 years ago
    
    Your recipe has the water added to the cake not the frosting. I added nothing but the cream cheese marshmellow cream and vanilla and it was still runny any suggestions
BRENDA MACDONALD14 years ago

i know someone needing 3000 calories a day this is a great recipe.
BRENDA MACDONALD14 years ago

I know a friend who has malabsorption (CROHNS DISEASE) NEEDING 3000 caloriesa daily. This would be a prefect recipe.
Flashdance14 years ago

What Happened To The Hot Water??? Mine Got Cold.
- LaaLoosh14 years ago
  
  The water is mixed in with the "remaining ingredients" during the making of the frosting. :) Sorry about the confusion on that.
shirley14 years ago

Made the carrot cake. It was very good. About 2 hours after cutting the cake I noticed green specks in the cake. It looked like pieces of carrot. What could this be?
debbie14 years ago

i made this for my husband for dad's day, instead of the one i always make by ina garten. it was great. i added 1 tsp vanilla to the cake batter. next time i think i will add a
half cup of crushed pineapple. love this & will definitely will make again! thanks!
- LaaLoosh14 years ago
  
  Oooo…GREAT ideas!! Thanks for sharing!
melody14 years ago

I am a bit confused how to make the icing…thanks so much!
- LaaLoosh14 years ago
  
  To make the icing, just take the ingredients that you haven't used yet – the fat free cream cheese, the marshmallow creme and the vanilla extract and beat them together with an electric mixer. Hope that helps!

Food Recipes

FAQs

What is carrot cake made of? ›

Carrot cake

A slice of carrot cake with frosting
Type	sheet cake, layer cake, cupcake
Main ingredients	Flour, eggs, sugar, carrots, and baking powder
Variations	Hazelnuts, lemon, kirsch, cinnamon, almonds, walnuts
Cookbook: Carrot cake Media: Carrot cake

2 more rows

See Details ›

Why not use butter in carrot cake? ›

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring. (Creaming, or beating together the two ingredients on high speed, aerates the butter.)

Discover More Details ›

What causes a carrot cake not to rise? ›

Using old or stale baking powder, or baking powder that has been improperly stored, can result in not enough rise, and flat dense cakes.

Read On ›

Why does my homemade carrot cake fall in the middle? ›

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.

What is the green ingredient in carrot cake? ›

Harold McGee, author of On Food and Cooking, explains that carrots turn green when the batter “contains too much baking soda, or when the soda isn't evenly mixed in the batter.” Carrots contain pigments that are sensitive to changes in pH balance.

Keep Reading ›

Is carrot cake made of flour? ›

All-purpose flour works great here. I don't recommend using cake flour for this recipe; it tends to yield a lighter crumb, and we want our carrot cake to be on the denser side. Sugar. A combination of granulated sugar and brown sugar (either light or dark) makes for a moist, flavorful cake.

Why does my carrot cake not taste like carrot? ›

The key to getting an intense carrot flavor in my cake is using two types of carrots: a caramelized carrot puree and finely shredded carrots. Roasted and pureed carrots make this cake intensely carrot flavored. Carrots are a natural source of sugar, and roasting them at a high temperature caramelizes the sugars within.

What can I use instead of oil in carrot cake? ›

There are a number of ingredients that can be used as alternatives to oil in plant-based baking including:

mashed bananas.
apple puree.
extra soya milk.

Mar 21, 2024

What makes a cake more moist oil or butter? ›

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

See Details ›

How fine should carrots be grated for carrot cake? ›

Think thin

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

Can I use butter instead of oil in carrot cake? ›

Unlike many other recipes, mine makes use of brown butter instead of oil, a simple swap that layers in some toasty toffee flavors while keeping the cake as moist and rich as those made with oil.

Explore More ›

What is the toothpick test on carrot cake? ›

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

Read On ›

Why does carrot cake have to be refrigerated? ›

Even when the cake is baked, bacteria can still grow, so everything still needs to be refrigerated to prevent spoilage and foodborne illness. Carrot cake and frosting are also easier to tame when they're cold, so unless it's time to serve up some slices, keep your cake in the fridge.

Carrot Cake Recipe | LaaLoosh (2024)