Frosted Carrot Cake Recipe

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Frosted Carrot Cake

sylvia bourque


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

★★★★★ 1 vote
10 servings
20 Min
35 Min


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


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.

About this Recipe

Course/Dish: Cakes
Other Tag: Healthy