Back to 14-Karat Cake

Print Options


Card Sizes

14-Karat Cake Recipe

14-Karat Cake Recipe

"When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!" relates Ellen Schuh of Sherwood, Wisconsin.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:18 servings


  • 1-1/3 cups sugar
  • 2 eggs
  • 2 egg whites
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3 cups shredded carrots
  • 1/2 cup golden raisins
  • 6 ounces reduced-fat cream cheese
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 1/4 cup chopped walnuts
  • 3 tablespoons flaked coconut, toasted


  • 1. In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • 2. For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate. Yield: 18 servings.

Nutritional Facts

One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for 14-Karat Cake

Sort By :
Reviewed Jan. 9, 2015

"Makes a great layer cake too! Doesn't taste light or healthy at all. Great flavor! I have substituted the applesauce with buttermilk and it turned out fine too."

Reviewed Jan. 31, 2013

"This cake has a good flavor and is moist. I shared some with my daughter and she did not know it was low fat. I will definitely make this again."

Reviewed Jan. 29, 2012

"The cake is good. But the frosting seems a bit gritty & sweet."

Reviewed Oct. 19, 2011

"This is a great carrot cake! Healthy and so moist!"

Reviewed Feb. 16, 2010

"I made this today for the first time. Since I am watching my saturated fats and cholesterol, I used egg replacers. The cake is so moist, and is delecious!"

Reviewed Aug. 31, 2009

"I love Carrot Cake and have been looking for a healthier version. My family loved this cake and my son loved helping me make it. I will make this again. Very moist and tasty!!"

Loading Image