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Low-Fat Carrot Cake

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Total Time
Prep: 30 min. Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Rebecca Baird

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 03, 2023

“Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress.” Rebecca Baird - Salt Lake City, Utah

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Test Kitchen Approved

Low-Fat Carrot Cake

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Prep Time 30 min
Cook Time 30 min
Yield 16 servings

Ingredients

  • 2 cups packed brown sugar
  • 1/2 cup buttermilk
  • 2 large egg whites
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 3 cups grated carrots
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 2 ounces reduced-fat cream cheese
  • 1 cup confectioners' sugar
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon vanilla extract
Text Ingredients

Directions

  1. In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  3. In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

Nutrition Facts

1 piece: 263 calories, 3g fat (1g saturated fat), 16mg cholesterol, 98mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 3g protein.

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