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Skinny Carrot Cake with Cream Cheese Icing

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!

Servings: Makes 12 slices

GREEN: 5 Smart Points per slice or 3 SmartPoints without the cream cheese icing.

BLUE: 4 Smart Points per slice or 2 SmartPoints without the cream cheese icing.

PURPLE: 4 Smart Points per slice or 2 SmartPoints without the cream cheese icing.

 

Love a good low point cake? Here are a few other delicious low point cake recipes: 

Pear Bundt Cake

Skinny Pineapple Upside Down Cake

Lightened Up Hummingbird Cake

Cake 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 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 9-inch regular cake pan with non stick cooking spray. 
  8. Pour batter into prepared bundt cake pan.
  9. Cook for 40 minutes or until cake tests clean with a toothpick.
  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.

Servings: Makes 12 slices

GREEN: 5 Smart Points per slice or 3 SmartPoints without the cream cheese icing.

BLUE: 4 Smart Points per slice or 2 SmartPoints without the cream cheese icing.

PURPLE: 4 Smart Points per slice or 2 SmartPoints without the cream cheese icing.

Notes:

  1. I recommend using a food proceeder to grate/shred the carrots.
  2. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
Yield: 12

Skinny Carrot Cake with Cream Cheese Icing

Skinny Carrot Cake with Cream Cheese Icing

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!

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups all purpose flour ( I use Gold Medal )
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 2 cups carrots, peeled and grated
  • 2 tsp cinnamon
  • 1 1/4 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 3 eggs, beaten
  • 1 cup zero point white granulated sweetener ( I use Lakanto Monkfruit Classic Sweetener)
  • 1 cup zero point brown sugar sweetener ( I use Lakanto Monkfruit Golden Sweetener)
  • 2 Tbsp Land o' Lakes light butter made with canola oil ( melted) or 1/2 cup unsweetened applesauce 
  • Cream Cheese Icing
  • 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 zero point powdered sugar substitute sweetener ( I use Lakanto Monkfruit Powdered Sweetener)
  • 2 tsp vanilla
  • 2 Tbsp skim milk or almond milk

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine, eggs, vanilla, unsweetend 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.
  5. Stir just until barely combined. 
  6. Fold in grated carrots.
  7. DO NOT OVER MIX. (The number one tip is to not over mix or the texture of the cake will be completely off) 
  8. Spray batter into a 9-inch bundt cake panor 9-inch regular cake panwith non stick cooking spray. 
  9. Pour batter into prepared bundt cake pan.
  10. Cook for 40 minutes or until cake tests clean with a toothpick.
  11. Allow cake to cool for 10 minutes before drizzling the icing over the top.

To make frosting:

  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. 

Servings: Makes 12 slices

GREEN: 5 Smart Points per slice or 3 SmartPoints without the cream cheese icing.

BLUE: 4 Smart Points per slice or 2 SmartPoints without the cream cheese icing.

PURPLE: 4 Smart Points per slice or 2 SmartPoints without the cream cheese icing.

Notes

  1. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 175Total Fat: 6gUnsaturated Fat: 0gSodium: 329mgCarbohydrates: 27gSugar: 6gProtein: 4g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Yami

Sunday 27th of June 2021

Hi Linds, I’m making this and was wondering if i can use cake flour in place of the all purpose? Continue to love all your recipes!! Thanks Yami

Connie

Sunday 9th of February 2020

Why would the purple be more points than the blue?

Lindsay Kehl

Monday 10th of February 2020

Hi Connie

It does have the same point value as BLUE. I have updated that.

Thank you!

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Gloria

Tuesday 12th of February 2019

I see that only one person actually made this cake and raves about it I made it today following the directions to a T. The cake did not raise and came out very tough and rubbery. You could not eat it with a fork. Had to pick it up and essentially tear it apart. I won’t be saving this recipe. All ingredients were fresh! I did not use applesauce but used the recommended butter.

Nannette

Saturday 22nd of June 2019

I made it today and it came out great. Light, fluffy and not dry at all. My husband loves carrot cakes and went for seconds and a tiny third. This will be a staple as it is quickly whipped up.

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