This Low Calorie Carrot Cake is healthy, low sugar, low carb, and the lowest calorie carrot cake, ever! Best of all, this healthy carrot cake recipe is made with 100% all natural ingredients and protein packed swaps, so you can have a protein packed cake that is actually good for you!
Ingredients You’ll Need:
Olive oil spray
2 eggs
½ cup All-Natural Zero Calorie Brown Sugar (see recipe card)
1 cup 0% Greek Yogurt
½ cup unsweetened applesauce
⅔ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup grated carrot
¼ cup raisins (optional)
¼ cup walnuts (optional)
1 ¼ cup Low Calorie Cream Cheese Frosting
Low Calorie Carrot Cake
Healthy Carrot Cake Meal Prep and Storage
Meal Prep: You can easily meal prep these! Simply bake, cool and slice. Then add individual portions to meal prep containers. Storage: Will hold in the fridge for 5 days and in the freezer for a month.
This double decker healthy carrot cake is just 69 calories per slice (with frosting) and it’s low carb and low sugar too!
Special Tip: I supplied you with a 25 calorie cream cheese frosting recipe. It’s a long time reader favorite and I know it will be a BIG hit in your house. You will need one full batch for this recipe.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Dessert
Cuisine American
Servings 12servings
Calories 69kcal
2 (5-inch) Cake Pans
Standing mixer with whisk attachment (or bowl and whisk/hand mixer)
Bowl
Measuring cups and spoons
Preheat the oven to 350 degrees, lightly spray two 5-inch cake pans with olive oil.
Whisk the egg and zero calorie brown sugar until fluffy.
Fold in the yogurt and applesauce.
In a separate bowl combine the flour, baking powder, cinnamon, and ginger.
Add the dry ingredients to the wet ingredients and mix until well combined.
Fold in the grated carrots, raisins and walnuts (if using).
Transfer the batter to two 5-inch cake pans, and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pan completely, then place a plate over one, and gently flip to dislodge the cake.
Cover the top with 1/2 cup of frosting.
Remove the second cake by placing a new plate over the top, and gently flip.
Add the second cake to the frosting topped cake, and add remaining frosting to the top.
Slice into 12 slices (don’t worry, this is a double decker cake- it’s big!) by cutting in half, then in half again so you have 4 equal triangles. Cut 3 slices out of each of those 4 slices.
VERY IMPORTANT: Do not frost the cakes until they are completely cooled. Or the frosting will melt and become a big mess.
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Carrot Cake
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Originally written and published February 26, 2023 by Audrey Johns
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