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Healthy Low Fat Carrot Cake with Cream Cheese Frosting


Simple ingredients make a healthy, moist, and tasty cake! Prefer cupcake? Distribute between cupcake wrappers and bake for approximately 20 minutes. Test for doneness with a toothpick inserted in the center.

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  • 2 cups whole wheat pastry flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 cups carrots, grated
  • 3/4 cup agave nectar
  • 3 large eggs
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 cup plain fat free yogurt
  • 1 tbsp vanilla extract
  • 6 oz cream cheese
  • 6 oz plain fat free yogurt
  • 4 tsp pumpkin pie spice
  • Stevia to taste or splenda


Preparation time 10mins
Cooking time 50mins
Adapted from


Step 1

Preheat oven to 325F
Whisk agave nectar, eggs, oil, applesauce, yogurt and vanilla together until well combined.
Mix flour, baking soda, baking powder and spices together and then gradually add to liquid.
Gradually fold in carrots.
Pour into 9″x13″ pan lined with parchment paper or prepared with Non-Stick cooking spray and dusted with flour.
Bake for 30-40 minutes, or until toothpick inserted into center comes out clean.
Combine all ingredients and whip until fluffy.
Frost cooled cake and cut into 20 squares.

Serving size: Calories: 140 Fat: 5g Carbohydrates: 28g Fiber: 2.5 g Protein: 6g

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