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Carrot Cake

By Sophie Pachella


  • 1 cup whole wheat flour
  • 3 egg whites
  • 3⁄4 cup sugar (or 1/3 cup sugar, 1/3 cup sugar substitute)
  • 1⁄2 cup nonfat vanilla yogurt
  • 1 1⁄2 cups finely shredded carrots (I've used canned, and the cake had a very fudge-like consistency)
  • 1⁄2 tsp each: cinnamon, nutmeg baking soda
  • 1⁄4 tsp salt


Frosting: 6 oz nonfat or light cream cheese 2 cups powdered sugar 1⁄2 tsp vanilla 3 tsp light butter or coffee creamer (regular, amaretto or vanilla flavor)

Directions: Preheat oven 350 degrees. Spray a 9 inch round pan with non-stick spray. In a separate bowl beat egg whites and fold in sugar, add yogurt, then flour mixture, then carrots, mixing well between each. Pour batter into pan, and bake for 30-35 minutes.


While cake cools: Beat all ingredients for frosting (combine everything but sugar, then add sugar bit by bit) Refrigerate frosting for 1 hour (if you skip this step it'll be too soft) Ice cake and refrigerate again for 1 hour before serving.