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Home » Recipes » Courses » Desserts » Cake

Healthy & Light Carrot Cake

Published: Mar 29, 2022 by Terri Gilson · Modified: Mar 30, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 2 Comments

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Pinterest Pin with photo of carrot cake in the middle and white text on brown background on top and bottom
pin with collage of 3 photos of carrot cake: carrot cake with slice out, piece of carrot cake and carrot cake mixture/batter in bowl

Say goodnight to Auntie Monique." I say, as I'm getting my son, a toddler at the time, ready to go to bed. “Goodnight cake” he responds, looking right past her, actually right through her, to what’s left of the carrot cake sitting on the counter. It was the first carrot cake he ever had and I guess he was smitten. I can't blame him - that’s exactly how I feel about this Weight Watchers friendly carrot cake too.

whole carrot cake decorated with pineapple and carrots on a aqua cake stand

And with Easter just around the corner, I have carrot cake on the brain. And this Healthy and Light Carrot Cake is just the answer! 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 WW friendly ! It's one of our all-time favorite desserts and I'm sure it will becomes yours too.

Jump to:
  • 🥘 Ingredients
  • 🔪Instructions
  • 💭Top Tip
  • 📖Variations & Substitutions
  • 👪 Serving size
  • 🔢WW Points
  • 🍽Equipment
  • 🌡️Storage
  • ❔Frequently Asked Questions
  • ⭐ Reviews
  • 📋 Healthy & Light Carrot Cake Recipe
  • 🍰More Weight Watchers Friendly Dessert Recipes (without artificial sweeteners!)

My bestie was over for her annual birthday dinner that night, and this was her birthday cake. He was pretty crazy about Auntie Monique and didn't like going to bed when she was over, but that night he only had eyes for the cake. So, if you're wondering if this light carrot cake is kid-friendly, along with being low-fat and healthy, I think it’s pretty obvious.

🥘 Ingredients

Unsweetened applesauce replaces the vegetable oil and reduces the calories and fat in this recipe. The prune puree and crushed pineapple reduce the sugar and make for a very moist cake!

For this light carrot cake recipe, you'll need:

  • cake flour
  • baking powder
  • ground cinnamon
  • salt
  • baking soda
  • eggs
  • canned crushed pineapple
  • unsweetened applesauce
  • white granulated sugar
  • prunes
  • carrots
  • walnuts
  • cream cheese (low-fat)
  • powdered sugar/icing sugar
  • vanilla extract
  • canned pineapple rings

*See recipe card for quantities

🔪Instructions

How to make lighter carrot cake:

Make 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. Spread walnuts in a pie plate and bake for 8 -10 minutes, until fragrant. Cool.

  1. In a medium bowl, stir together flour, baking soda, cinnamon, baking powder and salt. 
  2. Make Prune Puree: In a food processor, combine 1 cup of pitted prunes with 6 tbsps hot water. Process until smooth
  3. In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and apple sauce and whisk until smooth.
dry carrot cake ingredients mixed together in a bowl
prunes and water pureed together
Step 2
wet ingredients mixed together
Step 3
  1. Add the flour mixture to the egg mixture and stir until blended. Stir in carrots, pineapple and toasted walnuts.
  2. Mix until blended.
  3. 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.
walnuts, carrots and pineapple mixed in with dry ingredients
Step 4
mixed in until blended
Step 5
carrot cake batter in 3 cake pans
Step 6
  1. Cool for an additional 10 minutes on a wire rack.

To Make Frosting

  1. In a large mixing bowl, combine cream cheese, icing sugar and vanilla; beat with an electric hand mixer until smooth and creamy

*HINT: Before you start to decorate, take a pastry brush and dust off any crumbs on the cake.

Assembly

  1. 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. Add the third cake layer.

3 cakes on cooling rack
Step 7
cream cheese frosting in mixing bowl
Step 8
3 layer cake with frosting on top and between layers
Step 9
  1. 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!
  2. Frost/Ice the Cake: Spread the remainder of the icing evenly on the cake: CLICK HERE FOR VIDEO: How to Frost/Ice Carrot Cake 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.
  3. Add 2 pineapple halves, pressed together to the top of the cake - you'll need 5 sets of 2.
carrot cake with crumb coating
Step 10
pineapple rings cut in half for decorations
Step 11
pineapple added to the top of the cake
Step 12
  1. Cut carrots into circles
  2. Add a slice of carrot to each side of the pineapple.
  3. Serve or refrigerate until ready to serve. * Can be made in advance and refrigerated for up to 4 days.

carrots cut into circles
Step 13
top of cake decorated with pineapple and carrots
Step 14
whole carrot cake decorated with pineapple and carrots on a aqua cake stand
Step 15

💭Top Tip

I use Wilton Cake release (affiliate link) because my cakes come out perfect every time. I highly recommend it!

3 cakes on cooling rack
Step 7

📖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.

👪 Serving size

This healthy and low fat carrot cake recipe is 16 servings because it's 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 it's own. And one piece is totally satisfying. Plus, you can freeze the leftovers- I have done this many times!

🔢WW Points

You know it's going to be a rough week when more than your entire day's worth of WW points is 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 piece of restaurant carrot cake has triple the points of this one (32 points on my plan!)

Although this light carrot cake recipe is low @ 10 WW points for me on my plan (I get eggs, fruit and veggies as my 0 points foods), so your points will depend on your individual plan.

healthy and light carrot cake on a aqua cake stand in background with slice of cake on a white plate in front

🍽Equipment

For this healthy and light carrot cake, you'll need an electric hand mixer, a food processor and 3-8 inch round layer cake pans (affiliate links)

🌡️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 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!)

slice of healthy and light carrot cake on a plate with fork lifting bite out of it

And ensure that you keep it in a sealed cake container in the fridge. If you need one, here are my Amazon Recommendations (affiliate links):

❔Frequently Asked Questions

Is Carrot Cake Healthy?

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 salad.

Will Carrot cake dry out in the fridge?

The answer is yes if you keep it in the fridge too long (2+ days), especially once it's been cut.

So, if you are looking for a healthy and lighter carrot cake, give this one a try. It's moist, delicious, kid friendly and no one would ever suspect it's Weight Watchers friendly!

My son is now 12 and I hadn't made this light carrot cake in many years. So when I did, he just couldn't get enough of it and was surprised to find out how healthy it was. I actually had to make the kids their own carrot cake because they couldn't wait for me to photograph this one! It's still his favorite cake.

And as he was heading up to bed that night, I could have sworn I heard him whisper 'goodnight' to the cake 🙂

And if you still have carrots on the brain, then give my other healthy carrot recipes a try:

Healthy Carrot Loaf Recipe

 Award-winning Creamy Carrot Soup

EasyCreamy Carrot Soup| no cream -Foodmeanderings.com

⭐ Reviews

Did you make this recipe? Please RATE THE RECIPE below

Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

whole carrot cake decorated with pineapple and carrots on a aqua cake stand
Food Meandering Logo

📋 Healthy & Light Carrot Cake Recipe

This Healthy & Light Carrot Cake is low-fat and full of wholesome ingredients like shredded carrots, prunes, pineapple. walnuts and applesauce. It's Weight Watchers friendly and the low-fat cream cheese makes for a lighter icing. But it's so delicious you'll never know healthy, light or WW friendly!
Print Pin Rate
Course: Dessert
Cuisine: American, Canadian, North American
Keyword: carrot cake, healthy, light, weight watchers
Special Diet: Weight Watchers
Servings: 16 servings
Calories: 255kcal
Author: Terri Gilson
Prep Time: 20 minutes
Cook Time: 35 minutes
assembly/decorating: 20 minutes
Total Time: 1 hour 15 minutes
Prevent your screen from going dark

Equipment

food processor

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
US Customary - Metric

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. 
    dry carrot cake ingredients mixed together in a bowl

Make Prune puree

  • In a food processor, combine 1 cup of pitted prunes with 6 tbsps hot water. Process until smooth.
    prunes and water pureed together
  • In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and apple sauce and whisk until smooth.
    wet ingredients mixed together
  • Add the flour mixture to the egg mixture and stir until blended. Stir in carrots, pineapple and toasted walnuts.
    walnuts, carrots and pineapple mixed in with dry ingredients
  • Mix until blended.
    mixed in 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.
    carrot cake batter in 3 cake pans
  • Cool for an additional 10 minutes on a cooling rack.
    3 cakes on cooling rack

To Make Frosting

  • In a mixing bowl, combine cream cheese, icing sugar and vanilla; beat with an electric mixer until smooth and creamy
    cream cheese frosting in mixing bowl

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.
    3 layer cake with frosting on top and between layers
  • 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!
    carrot cake with crumb coating
  • 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.
    pineapple rings cut in half for decorations
  • Add 2 pineapple halves, pressed together to the top of the cake - you'll need 5 sets of 2.
    pineapple added to the top of the cake
  • Slice peeled carrot into circles.
    carrots cut into circles
  • Add a slice of carrot to each side of the pineapple.
    top of cake decorated with pineapple and carrots
  • Serve or refrigerate until ready to serve. * Can be made in advance and refrigerated for up to 4 days.
    whole carrot cake decorated with pineapple and carrots on a aqua cake stand

Notes

*See post for important information and tips!
 
Nutrition Facts
📋 Healthy & Light Carrot Cake Recipe
Amount Per Serving (1 slice)
Calories 255 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 34mg11%
Sodium 391mg17%
Potassium 332mg9%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 27g30%
Protein 6g12%
Vitamin A 2925IU59%
Vitamin C 4mg5%
Calcium 85mg9%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 255kcal (13%) | Carbohydrates: 47g (16%) | Protein: 6g (12%) | Fat: 5g (8%) | Saturated Fat: 2g (13%) | Cholesterol: 34mg (11%) | Sodium: 391mg (17%) | Potassium: 332mg (9%) | Fiber: 2g (8%) | Sugar: 27g (30%) | Vitamin A: 2925IU (59%) | Vitamin C: 4mg (5%) | Calcium: 85mg (9%) | Iron: 0.7mg (4%)
Did you make this recipe? Please leave a star rating and review below!
Rate this Recipe

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Reader Interactions

Comments

  1. Dave

    April 17, 2022 at 3:59 pm

    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.

    Reply
    • Terri Gilson

      April 19, 2022 at 7:19 am

      I'm so glad you guys enjoyed it, Dave (and that your son liked it too!) It's also one of our faves 🙂
      Terri

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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