Nutrition Facts
Servings Per Recipe: 33
Serving Size: 1 serving
Amount Per Serving
Calories 102.9
Total Fat 1.1 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.1 g
Cholesterol 0.4 mg
Sodium 126.5 mg
Potassium 104.7 mg
Total Carbohydrate 21.9 g
Dietary Fiber 1.7 g
Sugars 1.5 g
Protein 2.5 g
Vitamin A 16.3 %
Vitamin B-12 0.5 %
Vitamin B-6 1.7 %
Vitamin C 1.2 %
Vitamin D 1.0 %
Vitamin E 0.5 %
Calcium 4.9 %
Copper 3.4 %
Folate 1.0 %
Iron 3.0 %
Magnesium 2.2 %
Manganese 9.5 %
Niacin 1.0 %
Pantothenic Acid 0.9 %
Phosphorus 3.2 %
Riboflavin 1.6 %
Selenium 2.5 %
Thiamin 1.5 %
Zinc 1.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Healthy Carrot Cake

View the full Healthy Carrot Cake Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Healthy Carrot Cake

33 calories of Brown Sugar, (0.04 cup, packed)

24 calories of Whole Wheat Flour, (0.06 cup)

14 calories of Wheat flour, white, all-purpose, unenriched, (0.03 cup)

10 calories of Raisins, (0.02 cup, packed)

8 calories of Walnuts, (0.01 cup, chopped)

3 calories of Egg white, large, (0.18 serving)

3 calories of Milk, 1%, (0.03 cup)

3 calories of Applesauce, unsweetened, (0.03 cup)

3 calories of Carrots, raw, (0.06 cup, grated)

1 calories of Cinnamon, ground, (0.06 tbsp)

0 calories of Vanilla Extract, (0.04 tsp)

0 calories of Nutmeg, ground, (0.03 tsp)

0 calories of Baking Powder, (0.08 tsp)

0 calories of Baking Soda, (0.06 tsp)

Nutrition & Calorie Comments  

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).
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!!
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.
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!! =)
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
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!
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.
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.
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
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.
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!
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 :)
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.
This was really good! Topped with fat free/Sugar free cream cheese frosting from this site. Yum!
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!
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!
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.
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...