Whole Wheat Carrot Cake With Creamy Orange Icing (Low Fat)

READY IN: 40mins
Recipe by Olha7397

Many carrot cakes call for as much as a cup of oil, 4 eggs, 2 cups of sugar. But all that oil isn't necessary for this moist, delicious cake. I love this low fat cake. Use Whole Wheat PASTRY flour found in health food stores. You can use whole wheat flour but the cake will be denser. I also sifted my all purpose flour.

Top Review by gypsygal

This review is for the icing. I made an Orange Cake and didn't want to use a sugar glaze. I had put the cake in a bundt pan and just wanted a small amount of soft icing to use as an icing
glaze for decoratioon. I used 1/2 Cup Powdered Sugar, about 3 tsp. orange juice and added 1 1/2 tsp. grated orange rind. It was "finger licking good" and perfect for the cake. I took the finished cake to a family "do" and it was loved by all. Many asked for your recipe. Your recipe was "perfect". It was the perfece blend of sweet and tart! Thank you. P.S., I can't wait to make your carrot cake, my SIL will be in heaven when he tates your cake with this wonderful icing.

Ingredients Nutrition


  1. Preheat oven to 350°F (175 C).
  2. Lightly butter a 13 x 9-inch baking pan.
  3. Wash and trim carrots and cut into large pieces.
  4. Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
  5. I grated my carrots.
  6. Set aside.
  7. Cut orange into 8 wedges.
  8. Do not peel.
  9. Remove white center and seeds.
  10. Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
  11. Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
  12. In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
  13. Stir carrot mixture into dry ingredients until combined.
  14. Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
  15. Cool cake in pan.
  16. Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
  17. Stir in enough powdered sugar to obtain a spreadable consistency.
  18. When cake is cool, spread top with icing.
  19. Makes 16 servings.
  20. The One-Day-at-a- Time Low-Fat Cookbook.

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