Light Carrot Cake

Total Time:
1 hr 30 min
25 min
30 min
35 min

8 to 12 servings

  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • Fine salt
  • 2 large eggs
  • 1 egg white
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup canned crushed pineapple in fruit juice
  • 1/2 cup vegetable oil
  • 5 medium carrots, peeled and grated (about 3 cups)
  • Light Cream Cheese Frosting, recipe follows
  • Light Cream Cheese Frosting:
  • 8 ounces reduced-fat cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon fresh lemon zest
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.

  • Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.

  • In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.

  • Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.

  • Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.

Light Cream Cheese Frosting:
  • Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

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4.1 8
Very sweet, delicious and moist; this light version of cake isn't exactly waistline-friendly... It tasted amazing, and everyone in my family gladly ate a nice, big slice! item not reviewed by moderator and published
Will try it! However, would be great if the nutritional value (calories, fat, sugar, etc.) was included as part of the recipe...just a thought :) item not reviewed by moderator and published
This was fantastic, I used applesauce instead of oil and made it cupcake style and it turned out wonderfully. Definitely a keeper in my recipe book! item not reviewed by moderator and published
This was a great recipe. I've had carrot cakes turn out bad before, but this recipe was great. I didn't have any pineapple, but the recipe still turned out great even without it. I had to add 1/4 cup more vegetable oil though. It tastes great and has a great consistency. I'll be saving this recipe for sure!!! item not reviewed by moderator and published
I love this cake and so did anyone who tried it this Labor Day week-end. It is moist and carroty. I agree with eatherand; if you feel like eating cake, eat cake, not some low sugar excuse. That being said, I calculated the calorie content and it came out to 356 calories per serving, based on 12 servings. Not bad, considering what one slice of carrot cake at the Cheesecake Factory has: 1549!!! item not reviewed by moderator and published
What did Renia1 think she was eating? Most cakes call for sugar and flour in equal ratios. The cake was delicious I have tried it with some variations: still found it to be good! item not reviewed by moderator and published
Tried this cake after seeing the show on Saturday. I have made a lot of carrot cakes as it is a favorite in my house. This one is fabulous! I am always trying to find ways to reduce the amount of oil. It is moist and deliciou! The only thing I did was to add the chopped walnuts. My family insists! item not reviewed by moderator and published
I love carrot cake but for a "light" carrot cake it sure is very heavy on the sugars. To much for my taste. I do not have a weight problem, but so much sugar is not healthy and is unnecessary. Thank you, item not reviewed by moderator and published

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Recipe courtesy of Sandra Lee