This Low Calorie Carrot Cake is healthy, low sugar, low carb, and the lowest calorie carrot cake, ever!. Best of all, this healthy carrot cake recipe is made with 100% all natural ingredients and protein packed swaps, so you can have a protein packed cake that is actually good for you!
Ingredients You’ll Need:
- Olive oil spray
- 2 eggs
- ½ cup All-Natural Zero Calorie Brown Sugar (see recipe card)
- 1 cup 0% Greek Yogurt
- ½ cup unsweetened applesauce
- ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup grated carrot
- ¼ cup raisins (optional)
- ¼ cup walnuts (optional)
- 1 ¼ cup Low Calorie Cream Cheese Frosting
Low Calorie Carrot Cake
Healthy Carrot Cake Meal Prep and Storage
Meal Prep: You can easily meal prep these! Simply wrap individual portions in parchment paper, and stack in a gallon freezer bag or container.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.
Reheating: You can add the wrapped servings to the microwave for 1-2 minutes. Or pop in a toaster/toaster oven for a couple minutes.
Low Calorie Carrot Cake
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Low Calorie Carrot Cake
Equipment
- 2 (5-inch) Cake Pans
- Standing mixer with whisk attachment (or bowl and whisk/hand mixer)
- Bowl
- Measuring cups and spoons
Ingredients
- Olive oil spray
- 2 eggs
- ½ cup All-Natural Zero Calorie Brown Sugar
- 1 cup 0% Greek Yogurt
- ½ cup unsweetened applesauce
- ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup grated carrot
- ¼ cup raisins optional
- ¼ cup walnuts optional
- 1 ¼ cup Low Calorie Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees, lightly spray two 5-inch cake pans with olive oil.
- Whisk the egg and zero calorie brown sugar until fluffy.
- Fold in the yogurt and applesauce.
- In a separate bowl combine the flour, baking powder, cinnamon, and ginger.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Fold in the grated carrots, raisins and walnuts (if using).
- Transfer the batter to two 5-inch cake pans, and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan completely, then place a plate over one, and gently flip to dislodge the cake.
- Cover the top with 1/2 cup of frosting.
- Remove the second cake by placing a new plate over the top, and gently flip.
- Add the second cake to the frosting topped cake, and add remaining frosting to the top.
- Slice into 12 slices (don't worry, this is a double decker cake- it's big!) by cutting in half, then in half again so you have 4 equal triangles. Cut 3 slices out of each of those 4 slices.
- VERY IMPORTANT: Do not frost the cakes until they are completely cooled. Or the frosting will melt and become a big mess.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Carrot Cake
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Article History:
- Originally written and published February 26, 2023 by Audrey Johns
- Updated on October 4, 2023 by Audrey Johns
