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Nutritional Info
  • Servings Per Recipe: 33
  • Amount Per Serving
  • Calories: 102.9
  • Total Fat: 1.1 g
  • Cholesterol: 0.4 mg
  • Sodium: 126.5 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Healthy Carrot Cake calories by ingredient
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Healthy Carrot Cake

Submitted by: PASTORDDAVID

Introduction

Enjoy yummy carrot cake without the guilt. Enjoy yummy carrot cake without the guilt.
Number of Servings: 33

Ingredients

    2 cups grated carrots
    6 egg whites
    1 1/2 cups brown sugar
    1 cup unsweetened applesauce
    1 cup 1% milk
    1 1/2 teaspoons vanilla extract
    1 teaspoon ground nutmeg
    2 tablespoon ground cinnamon
    2 teaspoons baking soda
    2 1/2 tsp baking powder
    2 cups whole wheat flour
    1 cup white, all-purpose enriched wheat flour,
    1/4 cup chopped walnuts
    1/2 cup raisins

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9X13 inch pan lightly with non-fat canola cooking spray or line muffin pans with paper muffin cups.
2. Beat egg whites in a large mixing bowl. Gradually beat in the sugar, the applesauce, milk, and vanilla. Stir in the nutmeg, cinnamon, baking soda, and flour. Lastly stir in the carrots, walnuts, and raisins. Pour batter into the greased pan.
3. Bake in the oven for 35 - 40 minutes if using a 9X13 inch pan or 20 minutes for muffins . To check when cake or muffins are ready, insert a toothpick in the center. If it comes out clean, its ready to cool and serve.

Makes 33 muffins or 18 square servings
(Thanks 4GIVN1)

Number of Servings: 33

Recipe submitted by SparkPeople user PASTORDDAVID.






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Member Ratings For This Recipe


  • Good
    6 of 6 people found this review helpful
    I made this recipe in muffin form today and Im taking them to work tomorrow for my fellow teachers to try. They turned out a little rubbery (because of the applesauce), but are awesome with neufchantal cheese, or fat free cream cheese.It made 30 muffins - 3/22/09

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  • Very Good
    5 of 5 people found this review helpful
    This was really good and the fact it is so low in fat made it even better! I didn't have wheat flour and didn't use raisins (kids don't like). I swapped 3/4 cup flour for ground flaxseed and used homemade cream cheese frosting on it while still warm to melt into a thin layer. Yum! - 1/27/08

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  • Very Good
    4 of 4 people found this review helpful
    VERY yummy & surprisingly moist & dense, especially considering there's no oil or butter. Plus, unlike some other applesauce-substituted-for-oil recipes, it's not rubbery. It took me a while to be able to have the time to make this cake, but it was worth it! I'll definitely make it again! - 8/18/08

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  • Incredible!
    4 of 4 people found this review helpful
    This is hands down the best cake I have ever had. I used skim milk, and all whole wheat flour. Was the most moist carrot cake I have ever tasted!! Thank you for the recipe! - 2/17/08

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  • 3 of 3 people found this review helpful
    I made it with splenda brown sugar and it was delicious.
    Nice to be able to eat a dessert once in a while that's more healthy. - 3/17/09

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  • Very Good
    3 of 3 people found this review helpful
    nice recipe swapped some carrot for zucchini,walnuts for almonds and added 3 scoops of vanilla protein pwd. Trouble is its hard to stop at one! - 4/25/08

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  • Very Good
    3 of 3 people found this review helpful
    Very good! NOTE: I Used splenda in place of sugar, egg white substitute, and skim milk in place of 1%. Came out very moist. Calculated at 102.9 cal and 1.5 g fat each, using healthier substitutes came to higher fat content than yours. Hmmm... - 7/21/07

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  • Incredible!
    3 of 3 people found this review helpful
    I had to add 1 cup of flour (1/2 whole wheat & 1/2 all-purpose) to get the consistency right and I also added 2-1/2 tsp baking powder. This is a great tasting muffin and with the above additions has a great consistancy when baked.
    I made muffins (33) and baked them for 20 minutes. - 7/10/07

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  • Incredible!
    2 of 2 people found this review helpful
    Mmmm...I'm just sitting down to eat this delicious cake with a dusting of powdered sugar. I made mine in a lasagna pan and ended up with about 21 pieces. Mine was not tough at all...All the kids gobbled it up! - 11/18/08

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  • Incredible!
    2 of 2 people found this review helpful
    This was a wonderful carrot cake. I made it without any problems whatsoever and will make it again and again as it is a favorite in my family. - 10/5/08

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  • Good
    2 of 2 people found this review helpful
    Liked it. Smelled fantastic! Didn't have any nutmeg or whole wheat flour, but turned out fine without them. Smelled more flavorful than it tasted, but I'm not an experienced enough cook to say what it might have needed to better suit my liking. The 6-year-old liked dipping the pieces in sugar :) - 10/2/08

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  • Incredible!
    2 of 2 people found this review helpful
    This is an excellent recipe, very good! It was a bit stiff but i believe my oven is to blame, I will be making this again but only baking it for 30 minutes :) - 8/6/08

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  • 2 of 2 people found this review helpful
    This was wonderful, mine turned out a bit stiff I over cooked it. I paired it with the fat free cream cheese frosting! So good. - 5/25/08

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  • Good
    2 of 2 people found this review helpful
    This was really good! Topped with fat free/Sugar free cream cheese frosting from this site. Yum! - 5/19/08

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  • Incredible!
    2 of 2 people found this review helpful
    My husband loved it! We made it for his Mom's Birthday - he said it was the best thing I had made since we started eating healthier. - 2/18/08

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  • Very Good
    2 of 2 people found this review helpful
    This was a good! Be careful not to overmix or overcook; we did a little of both and the cake is a litle tough. I'm not a big carrot cake fan, but I liked this one because it was not too sweet. I added cream cheese frosting, but I don't feel bad because the cake doesn't have too many calories. - 11/30/07

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  • Incredible!
    1 of 1 people found this review helpful
    I made 24 muffins and 8 squares servings this was MMM...delicious. However, I did add 8 oz of crushed pineapples and it was super moist. I will make this again real soon. =) - 11/19/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was just awsome, Hubby loved it, I made it and took to work and they could not believe how low in cal and fat it was. I use 3 eggs indstead and skim milk. Just wonderfull I will be making this again. - 6/6/09

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  • Incredible!
    1 of 2 people found this review helpful
    I was very good. i tuned it bad, by adding cream cheese icing! :( - 7/23/07

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  • Incredible!
    1 of 3 people found this review helpful
    i love carrot cake....so this recipe perfect for me!!! - 7/16/07

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  • Incredible!
    1 of 2 people found this review helpful
    asome my aunt made it ! - 7/12/07

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  • Thanks for the recipe! I just did a half batch as muffins, with a few minor tweaks (all whole wheat flour, almonds instead of walnuts, 1/2 c maple syrup instead of brown sugar, and 1/4 tsp of ground cloves) and they turned out really good. I got a total of 14 muffins (1/4 cup of batter for each). - 4/17/14

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  • Just made this but I found that 2 Tbsp of cinnamon was a bit overwhelming and would pull that back as all I taste is the cinnamon. I also added pineapple ~ good recipe, but wouldn't say it is the best I've had. - 4/23/12

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  • Easy to make and healthy and delicious! I will make it again. I made the cake and frosted it with the fat free cream cheese recipe after cooled. Yummy!! - 11/6/11

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  • i made mine in a 8" square pan and 9 muffins. They're okay I may like the applesauce oatmeal better - jury is out until I have another one. - 8/28/11

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  • What can I use instead of applesauce? I'm allergic to apples.. -.-'' - 6/15/11

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  • Great recipe! Only changes were that I subbed 1 cup of shredded zucchini for the applesauce, 3 servings of egg substitute for the eggwhites, extra 1/4 cup of walnuts, and used dried mixed berries instead of raisins. Small changes really, still turned out great - super moist. - 6/6/11

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  • The cake turned out very good, I added cloves and pineapple as well. DH liked it very much! - 4/25/11

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  • Great recipe! I used it for an Easter Bunny Cake. It's just the right amount for a spring form and the cake rose in the middle so I got a nice plump bunny out of it.

    I used 3 whole eggs instead of the egg whites. This would increase the calories but i didn't know what to do with 6 egg yolks. - 4/25/11

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  • My daughter that does not like carrot cake liked this one!! - 1/30/11

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  • I used only wheat flour, used less nutmeg and added pumpkin spice. (Also made fat free cream cheese frosting for it hehe) I thought the cake was pretty moist, not too dense at all. Not a ton of flavor, but definitely pretty good!! =) - 11/25/10

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  • just made this one today...trying alot of carrot recipes ..we have a lot of fiber left from the juicing ...put the fiber.leftovers in recipes ...turned out nice and yummy and it definitly safisfies the sweet tooth - 5/12/10

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  • This was delicious and the recipe was able to take some serious modifications. I only had white flour, and pineapple instead of applesauce, and it came out wonderfully. - 4/5/10

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  • Great recipe will make again. I had to freeze half because I couldn't stop eating it...I probably will make as small muffins next time 9x13 is a very large cake. - 3/28/10

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  • Very good and easy to make. I used a tube pan and fat free cream cheese frosting, cut into 24 pieces. It was a hit! - 3/21/10

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  • I loved this recipe, it's delicious. But my husband, who used to make carrot cakes for a specialty shop ;) said that it tastes like fruity bread, not cake... :( :\ Good, but not your mother's carrot cake ;) - 3/21/10

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  • Substituted pineapple for apple sauce, and can't get the paper liners off! Tastes great, just frustrating. - 2/7/10

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  • This recipe is absolutely great! I am a totally inexperienced cook, substituted half of the ingredients (almonds for walnuts, tinned pineapple for apple sauce and so on) and it still came out great! My 6-year old daughter can't stop eating it! - 10/18/09

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  • I cut it in half, but ended up having to add more flour and baking powder because it was too liquidy. BUT! It was great! Thanks so much for giving us this recipe :) - 7/20/09

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  • Love it! Thanks for the recipe. My husbands favorite cake is carrot cake and I never make it because it is so high in fat. We loved this. The only thing I didn't add was the walnuts because I didn't have any, but I will add them next time. - 6/7/09

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  • I had to try this as my husband loves carrot cake. I even liked it. This is definately a keeper. - 5/3/09

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  • love carrot cake - 5/1/09

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  • Very Good
    0 of 2 people found this review helpful
    mmm, probably one day I'll try to bake this cake in a gluten-free version. - 12/4/08

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  • 0 of 2 people found this review helpful
    Yum. - 9/13/07

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