This Skinny Carrot Cake is moist and delicious-just like a carrot cake should be. Drizzled with a cream cheese frosting-it’s sure to be a hit!

Makes 12 slices or muffins

Ingredients:

• 2 cups all purpose flour ( I use Gold Medal )
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 cups carrots, peeled and grated ( about 4 medium carrots)
• 1 1/4 cup unsweetened applesauce
• 2 tsp vanilla extract 
• 2 Tbsp Land o’ Lakes light butter made with canola oil (melted) 
• 1 cup zero point white granulated sugar substitute ( I use Lakanto Classic Monkfruit) 
• 1/2 cup zero point brown sugar substitute ( I use Lakanto Golden Monkfruit) 
• 3 eggs, beaten

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine, eggs, vanilla, unsweetened applesauce, and both sugar substitutes. Stir well.
3. In a separate bowl combine flour, cinnamon, salt, and baking soda.
4. Add dry ingredients into the wet slowly as you stir. Before the two are fully incorporated add in melted butter or unsweetened applesauce. Stir just until barely combined. 
5. Fold in grated carrots.
6. DO NOT OVER MIX. (The number one tip is to not over mix or the texture of the cake will be completely off) 
7. Spray batter into a 9-inch bundt cake pan or 12 cup muffin tin with non stick cooking spray. 
8. Pour batter into prepared bundt cake pan or muffin tin.
9. Cook for 40 minutes or until cake tests clean with a toothpick or 18-20 minutes for muffins.
10. Allow cake to cool for 10 minutes before drizzling the icing over the top.

Icing Ingredients:

• 1 ( 8 oz.) package 1/3 less fat cream cheese, room temperature 
• 1 Tbsp Land o’ Lakes light butter made with canola oil
• 1 cup powdered sugar substitute ( I use Lakanto Monkfruit powdered sugar )
• 2 tsp vanilla
• 2 Tbsp skim milk or almond milk

Icing Directions:

1. In a food processor, blender or mixer. Blend all the icing ingredients together on medium speed until smooth and creamy. Add additional milk to get the right consistency for drizzling. 

In a food processor, blender or mixer. 

Blend all the icing ingredients together on medium speed until smooth and creamy. Add additional milk to get the right consistency for drizzling. 

Allow cake to cool for 10 minutes before drizzling the icing over the top.

Optional: Sprinkle a little cinnamon on top of the cooled icing.

Makes 12 slices or muffins

 3 WW Points® per muffins with cream cheese frosting

2 WW Points® per muffins without the cream cheese frosting

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.