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Low Calorie Carrot Cake

Low Calorie Carrot Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 2 tbsp vegetable oil
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 ripe banana, mashed (about 1/2 cup)
  • 2 cups finely grated carrots
  • 4 oz light cream cheese, softened
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan. Whisk together flours, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  2. In a separate bowl, whisk eggs, applesauce, oil, both sugars, 1 tsp vanilla, and mashed banana until smooth.
  3. Add carrots to the wet mix, then dump the dry ingredients on top. Fold with a spatula just until no flour streaks remain.
  4. Pour batter into the pan, smooth the top, and bake 35–40 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
  5. Beat cream cheese, powdered sugar, and 1/2 tsp vanilla until creamy. Spread over the cooled cake and slice into 12 pieces.

Notes

The cake slices cleanest after an hour in the fridge. If you like a bit more tang in the frosting, add a tiny squeeze of lemon juice.