Lite Carrot Cake

Lite Carrot Cake

159 Reviews 12 Pics
Recipe by  Marva

“An alternative to the usually high fat carrot cake. Moist and delicious.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 -9x13 inch cake



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
  2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
  3. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

Share It

Reviews (159)

Rate This Recipe


This is excellent. I have made some adjustments to the recipe to make this low fat. I replaced the cup of cake flour with a cup of whole wheat flour. So, that makes 2 cups of whole wheat flour total. Instead of the vegetable oil, I used one cup of non-sweetened apple sauce. I have also reduced the 1/2 cup of white sugar to only 3 tbsp because the apple sauce is sweet naturally. I replaced 3 eggs with only the egg white, buttermilk with low fat milk. I used 2 cups of carrots and added 1/2 tsp of cloves and nutmeg.



to further lessen the fat i just use the egg whites, and i replaced the vegetable oil with apple sauce aand one tbsp of oil(to absorb the vitamin A from the carrots), i also used 2cups of whole wheat flour and added some nutmeg



After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of cinnamon. After I finished baking it, it was still pretty bland.. I don't know what it's missing. But the texture is perfect; it's just the taste that is lacking a bit. I would have given it 3.5 stars, but I give it 4 stars since it was healthier. BTW: is much better. It's also low fat, but the taste is phenomenal.

More Reviews

Similar Recipes

Sam's Famous Carrot Cake

Sam's Famous Carrot Cake

Moist Carrot Cake

Moist Carrot Cake

Carrot Cake XI

Carrot Cake XI

Carrot Cake II

Carrot Cake II

Carrot Cake V

Carrot Cake V

Carrot Cake VIII

Carrot Cake VIII


Amount Per Serving (24 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 96 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Sam's Famous Carrot Cake


next recipe:

Carrot Cake II