Cinnamon Carrot Cake

Cinnamon Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 211.9
  • Total Fat: 0.1 g
  • Cholesterol: 2.0 mg
  • Sodium: 373.9 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Cinnamon Carrot Cake calories by ingredient
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Number of Servings: 12


    2 1/2 cups all purpose unbleached flour
    1 1/4 cup brown sugar
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    3/4 cup plus 2 TBSP apple juice
    4 egg whites
    2 teaspoons vanilla extract
    3 cups grated carrots (about 6 medium)
    1/3 cup dark raisins or walnuts

    1 pkg fat free cream cheese
    1 cup powdered sugar
    1 teaspon vanilla extract


Combine flour, brown sugar, baking soda and cinnamon. Stir to mix well. Add juice, egg whites, and vanilla extract and mix well. Last, stir in the carrots and raisins (or walnuts).

Spray a 9x13 pan with non-stick cooking spray and spread batter evenly in pan. Bake at 325 for 30-35 minutes or until toothpick inserted in center of cake, comes out clean. Cool.

In a small bowl, beat cream cheese, vanilla and powdered sugar on med-low speed until smooth.

Spread icing over cooled cake. Serve immediately or refrigerate.

Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user MANDI_CAN.

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Member Ratings For This Recipe

  • This is the first time I have made carrot cake, and I enjoyed making your recipe! However, it was extremely moist? Not sure why! - 1/9/08

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