Healthy Carrot Cake

"This is a really good lower-fat version of carrot cake. It is from a book called Dr. Cookie, which includes healthier versions of popular desserts."
photo by Chris from Kansas photo by Chris from Kansas
photo by Chris from Kansas
Ready In:




  • Preheat oven to 350.
  • Coat a 9X13 pan with spray and dust lightly with flour.
  • Tap out the excess flour.
  • Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
  • Set aside.
  • Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
  • Add the carrots and beat for 1 minute.
  • Add the buttermilk, pineapple and raisins and beat again.
  • Add the flour mixture and beat until well mixed.
  • Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool the cake in the pan set on a wire rack.
  • Frost, if desired, when completely cool.
  • Store the cake in the pan in the refrigerator.
  • To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
  • Reduce the speed to medium-low and add the milk, a tsp.
  • at a time until the frosting is at spreading consistency.
  • Spread the frosting on the cooled, uncut cake.

Questions & Replies

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  1. Holly Blackwell
    This cake is ridiculously good. I put in applesauce instead of oil and i used 2 whole eggs. I had my doubts, but it's too good.
  2. 933113
    Very good. I deleted the raisins and reduced the brown sugar to 1 cup. Also, I found that only 1/2 c of powdered sugar was needed in the frosting. I also made these into cupcakes, rather than a whole cake. The recipe made 20, which with my modifications were approx. 185 calories each.
  3. SugarPlum336
    This was a very tasty, healthy carrot cake recipe! I cut the recipe in half and made cupcakes (like another reviewer) and I came out with 10 cupcakes. I left out the raisins and walnuts because they were for a work birthday with people who don't care for those two items. The cupcakes were moist and flavorful. I used white whole wheat flour and whole wheat flour. This was an easy and good recipe. I'd like to make it again.
  4. okinok
    Very tasty. I made this for my daughter's first birthday. I used 100% whole "white wheat" and left out the raisins in the cake. I baked the cake in two 8" round pans. Since I was making this a layer cake, I needed more frosting so I used 16 ounces of cream cheese. I wanted less sugar in the frosting, so I used 1 cup of raisins, and 1 cup of powdered sugar along with 2 teaspoons vanilla and 2 teaspoons skim milk. I whirled the raisins in the food processor and then added the other ingredients. Since I was doubling the frosting, the 1 cup of powdered sugar ended up being just 1/4 of the original amount.
  5. bhayslett1
    Just a Menu suggestion: add 1/2 cup of Apple Sauce and leave out oil. Sounds like a great recipe. Thanks for sharing it!


  1. Holly Blackwell
    This cake is ridiculously good. I put in applesauce instead of oil and i used 2 whole eggs. I had my doubts, but it's too good.
  2. richarel
    This carrot cake was perfect- moist and healthy, and very flavorful. I only make two minor changes: I omitted the raisins (because my husband doesn't like them in cake), and I used lowfat Philly cream cheese instead of neufchatel cheese.


<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
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