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14-Karat Cake

"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.
  • Makes
    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 sweetened shredded coconut, toasted


  • 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 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • 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.
Nutrition Facts
1 piece: 286 calories, 9g fat (3g saturated fat), 33mg cholesterol, 304mg sodium, 49g carbohydrate (0 sugars, 2g fiber), 4g protein.
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  • southcountygirl
    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.

  • lpugh9
    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.

  • Twist_Shriek
    Jan 29, 2012

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

  • 67belvedere
    Oct 19, 2011

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

  • Carol Holliday
    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!

  • hraffington
    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!!