Moist Low-Fat Carrot Cake with Cream Cheese Frosting
Enjoy a scrumptious twist on classic carrot cake that's easy on your waistline! This Moist Low-Fat Carrot Cake replaces traditional fats with applesauce, ensuring a delightful texture while keeping calories in check. Enhanced with warm spices and finely shredded carrots, it’s a wholesome treat for any occasion. Topped with a rich cream cheese frosting—made lighter with tub-style or fat-free options—this dessert satisfies your sweet tooth without the guilt. Perfect for gatherings, celebrations, or simply a cozy afternoon snack!
N/A
Servings
120
Calories
19
Ingredients
Ingredients
All-purpose flour
2 1/4 cups (divided, with 1 tablespoon reserved for dusting the pan)
Baking powder
2 teaspoons
Ground cinnamon
1 1/2 teaspoons
Salt
1/2 teaspoon
Baking soda
1/4 teaspoon
Ground nutmeg
1/4 teaspoon
Granulated sugar
2/3 cup
Dark brown sugar
2/3 cup
Unsweetened applesauce
1/2 cup
Oil (vegetable or canola)
1/3 cup
Plain nonfat yogurt
1/4 cup
Vanilla extract
2 1/2 teaspoons (for the cake)
Egg whites
2 large
Whole egg
1 large
Finely shredded carrots
2 cups
Light cream cheese or fat-free cream cheese
2/3 cup (tub-style recommended)
Vanilla extract
1 1/4 teaspoons (for the frosting)
Powdered sugar
3 1/2 cups
Chopped walnuts
1/4 cup (for topping)
Instructions
1
Preheat your oven to 375°F (190°C). Coat two 8-inch round cake pans or one 13x9-inch pan with non-stick spray and dust with the tablespoon of flour to prevent sticking.
2
In a medium bowl, whisk together 2¼ cups of flour, baking powder, cinnamon, salt, baking soda, and nutmeg until well combined.
3
In a large mixing bowl, combine the white sugar, dark brown sugar, applesauce, oil, nonfat yogurt, 2½ teaspoons of vanilla, egg whites, and the whole egg. Beat on medium speed until the mixture is smooth and well blended.
4
Gradually add the flour mixture to the wet ingredients, stirring gently just until moistened. Avoid overmixing to keep the cake light.
5
Fold in the finely shredded carrots with a spatula, ensuring they are evenly distributed throughout the batter.
6
Pour the batter evenly into the prepared cake pans, then tap the pans gently on the counter to release any air bubbles.
7
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
8
Once baked, let the cakes cool in the pans on wire racks for about 10 minutes. Carefully remove them from the pans and let them cool completely on the racks.
9
For the frosting, in a large bowl, blend the light cream cheese and 1¼ teaspoons of vanilla using an electric mixer on medium speed until smooth.
10
Gradually add the powdered sugar, mixing on low speed until well combined. If the frosting is too thick, add a little skim milk to reach your desired consistency.
11
Once the cakes are completely cooled, spread about ½ cup of the frosting on the top of one cake layer. Place the second layer on top and spread the remaining frosting over the top and sides of the cake.
12
Sprinkle the chopped walnuts over the frosting for an added crunch and beautiful presentation.
13
If using a 13x9-inch pan, simply frost the top of the cake and sprinkle walnuts over it.
Nutrition Information
2.5g
Fat
22g
Carbs
1.5g
Protein
0.625g
Fiber
9g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main fat substitute used in this carrot cake?
The recipe uses unsweetened applesauce to replace traditional fats, ensuring a moist texture while keeping the fat content low.
How many calories are in a serving of this Moist Low-Fat Carrot Cake?
There are 120 calories per serving.
What is the recommended oven temperature for baking?
The oven should be preheated to 375°F (190°C).
How should I prepare the baking pans?
Coat two 8-inch round pans or one 13x9-inch pan with non-stick spray and dust with one tablespoon of flour.
What spices give this cake its flavor?
The cake is flavored with ground cinnamon and ground nutmeg.
Can I use fat-free cream cheese for the frosting?
Yes, you can use either light cream cheese or fat-free cream cheese; tub-style is recommended.
How long does the carrot cake need to bake?
Bake the cake for approximately 30 minutes.
What is the purpose of adding plain nonfat yogurt to the batter?
Yogurt helps keep the cake moist and adds to the texture without adding significant fat.
Can I bake this in a single rectangular pan?
Yes, a 13x9-inch pan can be used instead of round cake pans.
How many egg whites are required for the recipe?
The recipe calls for 2 large egg whites.
Does the recipe use any whole eggs?
Yes, the recipe requires 1 large whole egg in addition to the egg whites.
What is the sugar content per serving?
Each serving contains 9 grams of sugar.
How much finely shredded carrot is needed?
You will need 2 cups of finely shredded carrots.
Why should I avoid overmixing the batter after adding flour?
Avoiding overmixing ensures the cake remains light and doesn't become too dense.
How long should the cakes cool in the pans?
Let the cakes cool in the pans on wire racks for about 10 minutes before removing them.
What should I do if the cream cheese frosting is too thick?
If the frosting is too thick, add a little skim milk to reach your desired consistency.
How much fiber does this carrot cake provide?
This cake provides 0.625g of fiber per serving.
What type of flour is best for this recipe?
All-purpose flour is recommended.
What oils are suitable for this low-fat cake?
Either vegetable oil or canola oil can be used.
What is used as a crunchy topping for the frosting?
1/4 cup of chopped walnuts is used to top the cake.
How much vanilla extract is used in the frosting?
The frosting requires 1 1/4 teaspoons of vanilla extract.
What is the total fat content per serving?
The total fat content is 2.5g per serving.
How much protein is in each serving?
Each serving contains 1.5g of protein.
Does the recipe use light or dark brown sugar?
The recipe specifically calls for 2/3 cup of dark brown sugar.
What tool should be used to combine the carrots into the batter?
A spatula should be used to gently fold the shredded carrots into the batter.
How much baking powder is required?
The recipe requires 2 teaspoons of baking powder.
Should the applesauce be sweetened?
No, you should use unsweetened applesauce.
How much salt is included in the dry ingredients?
The recipe includes 1/2 teaspoon of salt.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean.
How much powdered sugar is used in the frosting?
The frosting uses 3 1/2 cups of powdered sugar.