Back to Light Carrot Cake

Print Options


Card Sizes


Light Carrot Cake Recipe

Allspice and cinnamon give wonderful flavor to this appealing cake from Ruth Hastings of Louisville, Illinois. "It's so moist and delicious that it doesn't taste like it's good for you," she says.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling YIELD:9 servings


  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1/3 cup orange juice concentrate
  • 3 egg whites
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup grated carrots
  • 2 teaspoons confectioners' sugar


  • 1. In a large bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots.
  • 2. Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool; dust with confectioners' sugar. Yield: 9 servings.

Nutritional Facts

1 piece: 183 calories, 8g fat (1g saturated fat), 0 cholesterol, 139mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Light Carrot Cake

Sort By :

Average Rating
Racheldee User ID: 7639358 68160
Reviewed Jan. 28, 2014

"I made this carrot cake this weekend I also added walnuts. My husband loved it, and didn't last very long. I will definitely add this to my recipe favorite list."

Pearlgirl901 User ID: 1154197 59934
Reviewed Jan. 25, 2011

"This cake is not like the dense carrot cake one is used to, but it has wonderful flavor. Great snack cake!"

annsway1 User ID: 1667005 47730
Reviewed Apr. 22, 2010

"Excellent recipe. I did add dried cranberries and chopped nuts. My use splenda and increase cinnamon to mask taste."

ozwizard User ID: 1165607 48611
Reviewed Jan. 4, 2010

"This was my first time making a recipe that is good for you. I used wheat flour to make it a bit more to my liking. In addition to carrots, I added fresh cranberries, dates and chopped pecans! It came out wonderful! All the texture and taste of a much higher caloric desert! YUM!"

Loading Image