With Easter just around the corner, I have carrot cake on the brain. And this Healthy and Light Carrot Cake is just the answer to your Easter dessert dilemma! It's moist, delicious, and the best carrot cake I've ever had. The best part is that no one would ever suspect it's a Watchers Carrot Cake too.
This ww carrot cake is one of our all-time favorite desserts and I'm sure it will become yours too. It's a great way to celebrate a special occasion, a holiday meal, the ideal Easter dinner dessert, and the perfect way to cap off an Easter brunch! And it was the inspiration for my Carrot Cake Pancakes.
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Looking for more healthy carrot recipes? Try my Healthy Carrot Muffins with Pineapple or Healthy Carrot Bread. And if you're in the mood for something savory, I'd recommend my Shredded Carrot Chowder.
🥘 Ingredient Notes
- Cake flour. I use cake flour because it has a lower protein content, which makes it less gluten-forming, in other words - less chewy. Applesauce alone can make baked goods chewy, so it's especially important to use cake flour in this recipe so you end up with a soft, fine, and tender crumb. Don't have any? See substitutions below to make your own!
- Unsweetened applesauce. Unsweetened applesauce replaces the vegetable oil and reduces the calories and fat in this delicious cake.
- Prunes and Crushed Pineapple. The prune puree and crushed pineapple reduce the sugar and make for a very moist cake!
- Real carrots. It's important to use real carrots, as baby carrots don't have the same flavor. Baby carrots are also difficult to grate!
- Canned pineapple rings. These are the ideal decorations for this healthy carrot cake!
- Cream cheese. I use low-fat cream cheese.
*See recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Cake Flour -How to make a substitute for cake flour with all-purpose flour
- Walnuts - you can substitute pecans
- Carrot cake cupcakes - fill muffin pan with liners and add batter ⅔ full, dividing batter evenly. Bake for half the amount of time (15 -18 minutes) or until a cake tester comes out clean.
Top Tip
I use Wilton Cake release (affiliate link) because my cakes come out perfect every time. I highly recommend it!
🔪How to make this Weight Watchers Carrot Cake:
PREP: Preheat oven to 350 degrees F/175 degrees C. Coat the inside of 3- 8 inch layer pans with cake release (see NOTES) Or use non-stick cooking spray.
Toast Walnuts: Spread walnuts on a pie plate and bake for 8 -10 minutes, until fragrant. Cool.
MAKE THE CAKE (STEP 1): In a medium bowl, stir together flour, baking soda, cinnamon, baking powder, and salt (IMAGE 1). Prune Puree: In a food processor, combine 1 cup of pitted prunes with 6 tbsps hot water. Process until smooth. In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree, and apple sauce and whisk until smooth (IMAGE 2). Add the dry ingredients to the wet ingredients and stir until blended. Stir in carrots, pineapple, and toasted walnuts (IMAGE 3). Mix until blended (IMAGE 4).
BAKE THE CAKE (STEP 2): Divide the batter among the pans and bake for 30- 35 minutes or until cake tester comes out clean (IMAGE 5). Let cool for 10 minutes before gently removing from the pan. Cool on a wire rack for 10 minutes (IMAGE 6).
MAKE THE FROSTING & FROST THE CAKE (STEP 3): In a large mixing bowl, combine cream cheese, icing sugar, and vanilla; beat with an electric hand mixer until smooth and creamy. (IMAGE 7). Place the first cake layer on an 8-inch cardboard cake circle (for easy transport). If you plan to move it or place it on the surface you plan to serve it on. Then add some cream cheese icing/frosting as filling. You don't want to use very much, as it's rich and you need to keep most of it to frost the cake. Then add the second cake layer and repeat (IMAGE 8). Add the third cake layer.*HINT: Before you start to decorate, take a pastry brush and dust off any crumbs on the cake. Crumb coat the cake and freeze for 10 minutes: Add a very thin layer of frosting (as shown) to the cake and smooth. Do NOT leave in the freezer any longer than 10 minutes.** You don't have to do this, but I do find it makes it easier to frost, especially if you want to avoid getting crumbs mixed in the icing! Frost/Ice the Cake: Spread the remainder of the icing evenly on the cake (IMAGE 9).* CLICK HERE FOR VIDEO: How to Frost/Ice Carrot Cake
DECORATE THE CAKE (STEP 4 ): Add chopped walnuts to the side of the cake (I did this by literally 'throwing them' at the side of the cake. Then add to top. * This is optional. Pat dry pineapple rings and cut them in half. Make sure they are dried well (IMAGE 10). Add 2 pineapple halves, pressed together to the top of the cake - you'll need 5 sets of 2 (IMAGE 11). Cut carrots into circles (IMAGE 12). Add a slice of carrot to each side of the pineapple (IMAGE 13). Serve or refrigerate until ready to serve.
Expert Recipe Tips
- Measure Flour Correctly. Spoon flour into the measuring cup and level it off rather than scooping directly from the bag. This prevents adding too much flour, which can make the cake dry. And be sure to use cake flour (see reason in recipe notes).
- Sift Dry Ingredients. Sifting cake flour, baking soda, and baking powder together ensures even distribution and a lighter crumb.
- Room Temperature Ingredients. Bring eggs and cream cheese to room temperature before using. This helps with better mixing and a smoother frosting texture.
- Toast Your Nuts. Toasting walnuts before adding them enhances their flavor and crunch. Simply bake at 350°F (175°C) for 8-10 minutes until fragrant.
- Drain Pineapple Well. Excess moisture from pineapple can alter the cake’s texture. Press out as much liquid as possible using a fine mesh strainer or cheesecloth.
- Don’t Overmix the Batter. Stir just until combined to avoid developing excess gluten, which can make the cake dense.
- Cool Cake Layers Completely. Before frosting, let the cake layers cool entirely to prevent the frosting from melting.
- Crumb Coat First – Applying a thin crumb coat and chilling for 10 minutes helps achieve a smooth final frosting layer without crumbs.
- Dry Pineapple for Garnish. Pat dry pineapple rings before decorating to avoid excess moisture seeping into the frosting.
🥗 What to Serve with Healthy & Light Carrot Cake
This carrot cake pairs perfectly with Dill Devilled Eggs as an appetizer and this Ninja Air Fryer Roast Chicken (shown(, Baked Cornish Hens , or Picnic Ham as a main dish.
Green Beans with Mushrooms or this Asparagus and Tomato Salad make great sides!
👪 Serving size
This healthy and low-fat carrot cake recipe is 16 servings because it has 3 layers. There is only a light layer of frosting between the layers because it doesn't need it, it's rich and moist on its own. And one piece is totally satisfying. Plus, you can freeze the leftovers- I have done this many times!
🔢WW Points
If you're following the weight watchers program and have a sweet tooth, you know it's going to be a rough week when more than all your daily points are used up on ONE piece of carrot cake. If this sounds at all familiar then you need this Weight Watchers Carrot Cake, especially given that a typical slice of cake at a restaurant has triple the points of this carrot cake (32 points).
THIS light carrot cake recipe is low points @ 10 weight watchers points, whereas traditional carrot cakes can be 25-35 points!
You can further reduce the points by using fat-free cream cheese and using monk fruit sweetener (see FAQ's).
🌡️Storage
Store this light carrot cake in the fridge for up to 4 days in an airtight container (if exposed, it will dry out). This is not the cake I would recommend making very far in advance; the day before you plan to serve it is ideal. And once you cut it, press saran wrap over the cut section, to retain moisture.
Leftovers of this weight watchers cake also freeze well in an airtight container for up to 3 months. You can also make it ahead and freeze it to serve later, it's just better if you don't frost it before you freeze it (if possible.) Although, I've frozen leftovers and they are fine (the texture of the cream cheese frosting changes a little but it's still good!)
❔Recipe FAQ's
The answer is yes and no. Not all carrot cake is created equal, nor are they all healthy. There are lots of carrot cakes out that there are healthy and many that aren't. A lot of carrot cakes are laden with fat and sugar and some are not. You have to look closely at the ingredients, calories, and fat. And remember: it's still CAKE and cake is cake. It's not a salad.
The answer is yes if you keep it in the fridge too long (2+ days), especially once it's been cut. If you're keeping it beyond 2 days, move it to the freezer in an airtight container (for up to 3 months).
Yes, you can replace the white sugar with monk fruit sweetener, but only use ½ the amount, and keep in mind that the texture may be slightly different.
With the Easter bunny on the way, you may be looking for Easter desserts or a healthy and lighter carrot cake for a carrot cake lover. This one is moist, delicious, kid-friendly and no one would ever suspect it's Weight Watchers friendly!
Love to bake with carrots? Give my Healthy Carrot Loaf a try!
🍨More WW Dessert Recipes
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📋 Healthy and Light Carrot Cake Recipe
Ingredients
- 2 ½ cups sifted cake flour
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- 2 large egg whites
- 2 large eggs
- 18 ounce can crushed pinepple thoroughly drained
- ⅓ cup unsweetened applesauce
- 1 cup white granulated sugar
- 1 cup prune puree (see below)
- 2 cups grated carrots
- ¼ cup walnuts chopped
Frosting:
- 12 ounces low-fat cream cheese
- ½ cup icing sugar/powdered sugar
- 1 ½ teaspoon vanilla
Decorations/Garnish (optional)
- 5 pineapple rings, cut in half I use canned pineapple
- ½ carrot sliced into rings
- ½ cup chopped walnuts approximately
Instructions
Make Cake
- Preheat oven to 350 degrees F/175 degrees C. Coat the inside of 3- 8 inch layer pans with cake release (see NOTES) Or use non-stick cooking spray.
- Spread walnuts in a pie plate and bake for 8 -10 minutes, until fragrant. Cool.
- In a medium sized bowl, stir together flour, baking soda, cinnamon, baking powder and salt.
Make Prune puree
- In a food processor, combine 1 cup of pitted prunes with 6 tbsps hot water. Process until smooth.
- In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and apple sauce and whisk until smooth.
- Add the flour mixture to the egg mixture and stir until blended. Stir in carrots, pineapple and toasted walnuts.
- Mix until blended.
- Divide the batter among the pans and bake for 30- 35 minutes or until cake tester comes out clean. Let cool for 10 minutes before gently removing from pan.
- Cool for an additional 10 minutes on a cooling rack.
To Make Frosting
- In a separte bowl, combine cream cheese, icing sugar and vanilla; beat with an electric mixer until smooth and creamy
Assembly
- Before you start to decorate, take a pastry brush and dust off any crumbs on the cake.
- Place the first cake on an 8 inch cardboard cake circle (for easy transport) if you plan to move it or place it on the surface you plan to serve it on.
- Then add some cream cheese icing/frosting as filling (see photo). You don't want to use very much, as it's rich and you need to keep most of it to frost the cake. Then add the second cake and repeat. Add the third cake.
- Crumb coat the cake and freeze for 10 minutes: Add a very thin layer of frosting (as shown) to the cake and smooth. Do NOT leave in the freezer any longer than 10 minutes. *** You don't have to do this, but I do find it makes it easier to frost, especially if you want to avoid getting crumbs mixed in the icing!
- Frost/Ice the Cake: Spread the remainder of the icing evenly on the cake (SEE VIDEO IN NOTES)
Garnish/Decorations (optional):
- Add chopped walnuts to the side of the cake (I did this by literally 'throwing them' at the side of the cake. Then add to top. * This is optional
- Pat dry pineapple rings and cut in half. Make sure they are dried well.
- Add 2 pineapple halves, pressed together to the top of the cake - you'll need 5 sets of 2.
- Slice peeled carrot into circles.
- Add a slice of carrot to each side of the pineapple.
- Serve or refrigerate until ready to serve. * Can be made in advance and refrigerated for up to 4 days.
Notes
-
- Measure Flour Correctly. Spoon flour into the measuring cup and level it off rather than scooping directly from the bag. This prevents adding too much flour, which can make the cake dry. And be sure to use cake flour (see reason in recipe notes).
-
- Sift Dry Ingredients. Sifting cake flour, baking soda, and baking powder together ensures even distribution and a lighter crumb.
-
- Room Temperature Ingredients. Bring eggs and cream cheese to room temperature before using. This helps with better mixing and a smoother frosting texture.
-
- Toast Your Nuts. Toasting walnuts before adding them enhances their flavor and crunch. Simply bake at 350°F (175°C) for 8-10 minutes until fragrant.
-
- Drain Pineapple Well. Excess moisture from pineapple can alter the cake’s texture. Press out as much liquid as possible using a fine mesh strainer or cheesecloth.
-
- Don’t Overmix the Batter. Stir just until combined to avoid developing excess gluten, which can make the cake dense.
-
- Cool Cake Layers Completely. Before frosting, let the cake layers cool entirely to prevent the frosting from melting.
-
- Crumb Coat First – Applying a thin crumb coat and chilling for 10 minutes helps achieve a smooth final frosting layer without crumbs.
-
- Dry Pineapple for Garnish. Pat dry pineapple rings before decorating to avoid excess moisture seeping into the frosting.
Dave
Made this for Easter, very nice cake. Went over well with the young and old. Even our son who has declared carrot cake to be yucky liked this one.
Terri Gilson
I'm so glad you guys enjoyed it, Dave (and that your son liked it too!) It's also one of our faves 🙂
Terri