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Low-Fat Carrot Cake

“Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.” Rebecca Baird - Salt Lake City, Utah
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    16 servings


  • 2 cups packed brown sugar
  • 1/2 cup buttermilk
  • 2 egg whites
  • 1 egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 3 cups grated carrots
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 2 ounces reduced-fat cream cheese
  • 1 cup confectioners' sugar
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon vanilla extract


  • In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.
Nutrition Facts
1 piece: 263 calories, 3g fat (1g saturated fat), 16mg cholesterol, 98mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 3g protein.

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Average Rating:
  • 1LongJohn
    Oct 15, 2016

    I've baked several low fat carrot cakes and this is the best tasting and easiest to prepare of them all. I didn't have cake flour, so substituted all-purpose and it worked. I added two, not three, cups of carrots and 1/2 cup golden raisins and it was quite tasty. This is my go-to from now on.

  • Lindseyluu
    Feb 7, 2011

    No comment left

  • smarq46
    Jan 29, 2010

    This is really good. I lightened it up even further by substituting 1 cup of brown sugar Splenda in place of the 2 cups of brown sugar. Next time I will decrease the nutmeg and increase the cinnamon. But this is a personal taste preference.