Carrot Cake – Low Calorie – Recipe

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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. This carrot cake, being low calorie, I ate more. lol


5.0 from 2 reviews
Carrot Cake - Low Calorie - Recipe
Recipe type: Dessert
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!
  • 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
  1. 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)
  2. Stir together first 4 ingredients
  3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
  4. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients
  5. Pour batter into prepared cakepans.
  6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  7. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
  8. Remove from pans, and cool completely on wire racks.
  9. Spread Cream Cheese Frosting between layers and on top and sides of cake.
  10. Glaze:
  11. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
  12. Boil, stirring often, 4 minutes.
  13. Remove from heat, and stir in vanilla.
  14. Pour over cake while it's still warm
  15. Frosting:
  16. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  17. 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.

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Posted in Dessert, recipe
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5 comments on “Carrot Cake – Low Calorie – Recipe
  1. Laura says:

    This sounds really delicious! I love carrot cake! Yum! 🙂

  2. Anita L says:

    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!

  3. TrippyCusp93 says:

    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! 🙂

  4. Cami says:

    I love Carrot Cake! I’m excited to try this low calorie version. I’ve had pretty good luck baking with Truvia.

  5. Elaine Buonsante says:

    Carrot Cake is one of my favourite desserts so I am anxious to try this new recipe.

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