Carrot Cake – Low Calorie
This is low calorie, and still really delicious!
I’m trying to make food with less calories. So if you make this, I hope you enjoy it, too!
You can always use regular sugar and cream cheese if you don’t want it to be low calorie.
Carrot Cake - Low Calorie - Recipe
Print
Prep time
Cook time
Total time
This carrot cake is low calorie and very very good! I hope you enjoy it as much as we do!
Author: Mom 'N Daughter Savings
Recipe type: Dessert
Serves: 12
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 c Truvia baking blend (or 2 C regular sugar)
- ¾ cup vegetable oil
- ¾ cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3½-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
- Buttermilk Glaze:
- ½ C Truvia baking blend (or 1 C Sugar)
- 1½ teaspoons baking soda
- ½ cup buttermilk
- ½ cup butter or margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- ¾ cup butter or margarine, softened
- 1 (8-ounce) package low fat cream cheese, softened
- 1 (3-ounce) package low fat cream cheese, softened
- 3 cups sifted powdered sugar
- 1½ teaspoons vanilla extract
Instructions
- Line 3 (9-inch) round cakepans with paper; lightly grease and flour paper. Set pans aside.(Just turn the pan over and cut out round pieces of parchment paper)
- Stir together first 4 ingredients
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients
- Pour batter into prepared cakepans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
- Remove from pans, and cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake.
- Glaze:
- Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
- Boil, stirring often, 4 minutes.
- Remove from heat, and stir in vanilla.
- Pour over cake while it's still warm
- Frosting:
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Add powdered sugar and vanilla; beat until smooth.
I found this recipe on My Recipes. I used the Truvia and low fat cream cheese to have less calories. This site always has amazing recipes. This is really the best carrot cake I’ve ever made!
Thank you for stopping by! Feel free to have a look at my other recipes in the menu at the top.
momndaughters
Owner at Mom 'N Daughter Savings
I am a SAHM.My youngest is 16 now.I have 5 kids in all.We've lived in Georgia now for almost four years.We moved here from Ohio for my husband's job.I love blogging and writing about my passions.I do reviews and giveaways and I try to get homeless animals new homes.
My story is also here about loving addicts, recipes, and crafts.
My story is also here about loving addicts, recipes, and crafts.
Latest posts by momndaughters (see all)
- You Can Change The Stigma of Drug Addiction - 04/02/2015
- BloggersOpp – The SpringingAhead Event! - 03/31/2015
- Blogger Opp – Spring Clean Giveaway (Free & Paid options available) - 03/31/2015
Carrot cake has always been a favorite of my husbands. My recipe is a bit different than this one, so I’m pinning this to try next time! Thank you!
My husband and I LOVE carrot cake…I probably make every month or two. I make it with cinnamon cream cheese frosting and walnuts! Thanks for sharing this low-calorie (or not) option!
I love Carrot Cake! I’m excited to try this low calorie version. I’ve had pretty good luck baking with Truvia.
Carrot Cake is one of my favourite desserts so I am anxious to try this new recipe.