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Healthy Carrot Cake with Cream Cheese Frosting

By Sophie Pachella


  • 2 cups grated carrots
  • low fat cream cheese
  • 3/4 cup chopped walnuts
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 cups Splenda® Baking (or one cup each Splenda®
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg or cinnamon
  • 6 oz egg beaters or 7 egg whites
  • 1 1/2 cups apple sauce
  • 1 1/4 teaspoons vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Spray and flour a 9x13 inch pan. 2. In a large bowl, combine grated carrots, flour, Splenda®, /sugar, baking soda, baking powder, salt and nutmeg/cinnamon. Stir in eggs, apple sauce, 1 1/4 teaspoon vanilla, and 3/4 cup chopped pecans. Spoon batter into prepared pan. 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out almost clean. Do not over bake Allow to cool. 4. To make frosting: In a bowl, combine splenda, non fat cream cheese, and vanilla. Beat until smooth. Spread on cooled cake. Decorate with walnuts.


2 “stage 2” containers of baby carrots (or 1 extra cup grated). The baby carrots make the cake “fudgier” using just grated carrots make it more “bread-like.”