Carrot Cake Remake

Carrot Cake Remake

Occasional Cooker 78

"This is a deliciously moist carrot cake that is lower in fat and calories that your typical carrot cake. It uses white whole wheat flour and Whey Low sugar substitute which has about 75 - 80% fewer calories than sugar but still tastes like sugar. It is a perfect dessert for family get togethers and no one would suspect it was a healthier version of carrot cake. Indulge in dessert without all the guilt."


16 servings
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  1. Preheat the oven to 350 degrees.
  2. In a large bowl mix together the white whole wheat flour, white and brown sugar, baking soda, salt, and cinnamon.
  3. In a medium bowl mix together eggs, applesauce, and vanilla. Fold in the carrots, coconut and pineapple. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until well combined. Stir in chopped walnuts, if desired.
  5. Pour the batter into a prepared a deep 8"x 3" cake pan. Bake at 350 degrees for 45 minutes.
  6. Meanwhile make the cream cheese frosting by mixing together the butter, cream cheese, and vanilla. Gradually add in the Whey Low Powdered Sugar substitute.
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