Frosted Carrot Cake

Frosted Carrot Cake Recipe

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sylvia bourque


Another great weight watcher recipe. This is 7 points plus.


★★★★★ 1 vote

10 servings
20 Min
35 Min


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3/4 c
all purpose flour
2/3 c
whole grain wheat flour
1 tsp
baking soda
1 tsp
ground cinnamon
1/2 tsp
1 large
egg whites
3/4 c
1/4 c
vegetable oil
1 Tbsp
fresh lemon juice
3 c
uncooked carrots, grated
3 oz
low fat cream cheese, softened
3 Tbsp
powdered sugar
1/2 tsp
vanilla extract

How to Make Frosted Carrot Cake


  • 1Heat oven to 350ºF (175ºC). Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.
  • 2In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended.
  • 3Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely.
  • 4Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake and serve.

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About Frosted Carrot Cake

Course/Dish: Cakes
Other Tag: Healthy

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