Hi all!
To me, this is the perfect healthy carrot cake: moist, fruity, and at the same time low in fat and sugar. The classic carrot cake is delicious, of course, but if you want a lighter version that still tastes great, try this low-fat moist carrot cake recipe.
Taste and Occasion
Despite its vegetable name, traditional carrot cake can be quite rich in calories. A few years ago I experimented to see whether a carrot cake could be moist and flavorful while using far less fat, sugar and eggs. I’m happy with this Low-Fat Carrot Cake with Cream Cheese Frosting — it’s light but satisfying.
I sometimes sweeten the batter with raw cane sugar, other times with dark whole cane sugar or coconut sugar. If you prefer a sugar-free version, I include tips below.
Ingredients
Grated carrots and plenty of pineapple chunks give this cake its fruity, moist character without relying on lots of butter, oil or eggs. For this recipe I use unsweetened canned pineapple (total 560 grams, drained weight about 340–350 grams).
The pineapple flavor is subtle and mainly contributes moisture and a gentle fruitiness. The result is a healthy, low-fat carrot cake that tastes like a proper treat rather than a diet bake.
How to make the Low-Fat Moist Carrot Cake
Start by greasing a small springform pan (about 8.5 in), dusting it with flour, and placing it in the refrigerator while you prepare the batter.
Preheat the oven to 350°F (175°C). Peel and finely grate the carrots. Drain the pineapple well, then chop it finely and drain again so the batter isn’t too wet.
Beat the eggs until frothy. Add the oil and sugar and mix well. Fold in the grated carrots and chopped pineapple.
In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and cinnamon. Gradually fold the dry mix into the wet ingredients until you have a smooth, homogeneous batter.
Pour the batter into the prepared springform pan and level the top. Bake for about 40 minutes; a toothpick inserted in the center may come out slightly moist, which is fine — it keeps the cake tender and moist.
Allow the cake to cool. For the frosting, beat the low-fat cream cheese with lemon juice until smooth, then gradually add sifted confectioners’ sugar (or a sugar-free powdered alternative) until you reach your desired sweetness and consistency. Spread the frosting evenly over the cooled cake and sprinkle with toasted chopped almonds if you like.
Top Tip
For a sugar-free option, replace raw cane sugar with xylitol or erythritol. The frosting can be made using a sugar-free powdered sweetener as well. If you prefer whole grains, substitute whole-wheat flour for part or all of the all-purpose flour — note texture and baking time may vary slightly.
Recipe Card
Click on the stars to rate the recipe
Low-Fat Moist Carrot Cake
Equipment
-
small springform pan (8.5 in)
Ingredients
For the dough
- 250 grams (2 cups) carrots, grated
- 350 grams (2 cups) unsweetened canned pineapple, drained weight
- 2 eggs, medium
- 2 tablespoons oil
- 130 grams (¾ cup) raw cane sugar, or whole cane sugar, xylitol, erythritol
- 220 grams (1 ¾ cups) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons cinnamon
For the frosting
- 200 grams (¾ cup) low-fat cream cheese
- 80 grams (¾ cup) powdered sugar, or sugar-free powdered sweetener
- 40 grams (⅓ cups) almonds chopped and roasted, optional
- 1 tablespoon lemon juice
Instructions
-
Grease a springform pan, dust with flour, and refrigerate. Preheat the oven to 350°F (175°C).
-
Peel and finely grate the carrots. Drain and finely chop the pineapple, then drain again to remove excess liquid.
-
Beat the eggs until frothy. Mix in the oil and sugar, then fold in the grated carrots and chopped pineapple.
-
Combine the dry ingredients — flour, baking powder, baking soda, salt and cinnamon — and gradually add them to the wet mixture. Stir gently until the batter is smooth.
-
Pour the batter into the prepared pan, level the surface and bake for about 40 minutes. A toothpick may come out slightly moist — that keeps the crumb tender.
-
When the cake is cool, beat the cream cheese with lemon juice until smooth. Add sifted powdered sugar to taste and spread over the cake. Finish with roasted chopped almonds if desired.
Ingredient substitutions
If you want to swap ingredients, use erythritol or xylitol for sugar, or replace some/all of the flour with whole-grain flour for a heartier, more nutritious version.
Variations
Carrot cake is versatile and can be adapted easily. Try a sugar-free version by substituting the sugar with erythritol or xylitol and using a sugar-free powdered sweetener for the frosting. For a gluten-free alternative, replace the all-purpose flour with a gluten-free flour blend suitable for baking; baking time and texture may vary slightly.