Healthy & Light Carrot Cake - weight watchers friendly
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Healthy & Light Carrot Cake

This Healthy & Light Carrot Cake is low-fat and full of wholesome ingredients like shredded carrots, prunes, pineapple and applesauce. It's Weight Watchers friendly at only 11 smart points and the low-fat cream cheese makes for a lighter icing. But it's so delicious you'll never know healthy or light!
Course Dessert
Cuisine American, Canadian, North American
Prep Time 20 minutes
Cook Time 35 minutes
assembly/decorating 20 minutes
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 255
Author Terri Gilson

Ingredients

Frosting:

Decorations/Garnish (optional)

Instructions

To Make Cake:

  • Preheat oven to 350 degrees F. 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.
  • 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.

To Make Frosting:

  • In a mixing 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.
    Healthy Carrot cake being filled
  • 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!
    Healthy Carrot cake with crumb coat
  • Frost/Ice the Cake: Spread the remainder of the icing evenly on the cake (SEE VIDEO IN NOTES) 

Garnish/Decorations (optional):

  • Cut pineapple rings in half and place on cake (as shown in photos)
  • Add a slice of carrot to each side of the pineapple (as shown in photos) 
  • Press walnuts against sides of cake and sprinkle some on top, adding a little extra to the centre of the cake, as shown.

Notes

Note: I use Wilton Cake release because it my cakes come out perfect every time. I really recommend it:
healthy carrot cake - right out of the pan using wilton cake release

VIDEO: Icing the cake (CLICK ON BUTTON)

CLICK HERE FOR VIDEO: How to Frost/Ice Carrot Cake
 
Nutrition Facts
Healthy & Light Carrot Cake
Amount Per Serving
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.
*Garnish not included in points, as it's optional

Nutrition

Calories: 255kcal | Carbohydrates: 47g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 391mg | Potassium: 332mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2925IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 0.7mg