Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 220.9
  • Total Fat: 11.4 g
  • Cholesterol: 40.9 mg
  • Sodium: 165.0 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Carrot Cake calories by ingredient
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Somewhat more healthy and very yummy carrot cake -- still just a trat! Somewhat more healthy and very yummy carrot cake -- still just a trat!
Number of Servings: 28


    1 c. wheat germ
    2/3 c. flour
    1 c. granulated sugar
    1 t. baking powder
    1 1/2 t. baking soda
    1 t. cinnamon
    1 t. nutmeg, fresh ground
    1/2 t. cloves, fresh ground
    1 t. allspice
    1/2 t. salt
    1 c raisins
    25 baby carrots, grated
    3 eggs
    2/3 c. vegetable oil

    8 oz cream cheese (or neufchatel to lower fat -- it works fine)
    5 T butter, unsalted
    2 1/2 c powdered sugar
    2 t vanilla


Makes one 13x9 cake, cut into 28 pieces.

Preheat oven to 350 degrees. Grease 13x9 pan.

Add raisins to small saucepan and cover with water. Cook on low heat for 10 minutes while putting together the other ingredients.

Use food processors' grating blade to grate the baby carrots. This will make about 3 c of shredded carrots.

Mix together dry ingredients for cake. Add oil and eggs to a well in the center of dry ingredients. Stirring as little as possible, mix to combine. Add carrots and drained raisins and mix again. There will be just enough batter to hold together the carrots and raisins.

Pour the batter into the pan and bake at 350 for 35 or so minutes (until cake tester comes out clean).

Let the cake cool thoroughly before frosting or the frosting will melt on the cake.

For the frosting, use a food processor for best results. Also, keep the cream cheese cold and the butter at room temp. Put all frosting ingredients into food processor and blend for about 10 seconds (pulsing) until creamy. Be careful not to overmix or it will break down. Use a spatula to combine the remaining bits of sugar, etc.

Frost the cake and enjoy!

Number of Servings: 28

Recipe submitted by SparkPeople user SCHNOZZLES.

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