Low Fat Carrot Cake​

This low fat carrot cake is moist, warmly spiced, and topped with a tangy yogurt cream cheese frosting—all with just 3 grams of fat per slice. By using unsweetened applesauce and fat-free Greek yogurt in place of oil and butter, this cake stays incredibly tender without the heaviness. Whether you’re baking for a birthday, Easter, or just craving something cozy and sweet, this is the guilt-free carrot cake that delivers on all fronts.

About This Recipe

Each slice is fluffy yet dense in that perfect carrot cake way, with flecks of fresh carrots and warm cinnamon in every bite. The frosting is light, creamy, and just tangy enough to balance the sweetness of the cake.

This recipe is easy to mix by hand, bakes in under 35 minutes, and stays moist for days. It’s great for potlucks, healthier celebrations, or a weekend baking project that won’t derail your goals.

Why This Recipe Belongs in Your Diet

Shredded carrots provide fiber and natural sweetness, while applesauce and Greek yogurt replace oil and butter to cut the fat dramatically. It’s a treat that satisfies your sweet tooth without blowing your fat or calorie budget.

What You’ll Need (Ingredients)

We’re using wholesome ingredients and smart swaps to keep this carrot cake light and delicious.

• All-Purpose Flour (1 1/2 cups): The base of the cake, giving it structure.
• Baking Powder (1 1/2 teaspoons): Helps the cake rise and stay fluffy.
• Baking Soda (1/2 teaspoon): Reacts with yogurt for a light texture.
• Ground Cinnamon (1 teaspoon): Adds classic carrot cake warmth.
• Salt (1/4 teaspoon): Enhances the overall flavor.
• Eggs (2 large): Bind the cake and add structure with minimal fat.
• Brown Sugar (1/2 cup, packed): Adds moisture and a hint of molasses flavor.
• Unsweetened Applesauce (1/2 cup): Replaces oil and keeps the cake moist.
• Fat-Free Greek Yogurt (1/4 cup): Adds creaminess and protein.
• Vanilla Extract (1 teaspoon): Rounds out the flavor.
• Grated Carrots (1 1/2 cups): The star ingredient—sweet, moist, and full of texture.
• Optional: Raisins or chopped walnuts (1/4 cup each): Adds texture and sweetness if desired (note: will slightly increase fat).

Frosting (Optional but Recommended)

• Light Cream Cheese (4 oz, softened)
• Fat-Free Greek Yogurt (2 tablespoons)
• Powdered Sugar (1/2 cup)
• Vanilla Extract (1/2 teaspoon)

How to Make Low Fat Carrot Cake

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. Whisk wet ingredients: In another bowl, whisk eggs, brown sugar, applesauce, yogurt, and vanilla until smooth.
4. Combine and fold in carrots: Add the dry ingredients to the wet, mixing gently. Stir in grated carrots (and raisins/nuts if using).
5. Pour into pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool completely before frosting.

To Make the Frosting

1. Beat together cream cheese, yogurt, powdered sugar, and vanilla until smooth.
2. Spread on the cooled cake.

Recipe Tips and Variations

• Swap brown sugar for coconut sugar or a blend of stevia and sugar for fewer calories.
• Add pineapple chunks or crushed pineapple for extra moisture and flavor.
• Use whole wheat pastry flour for more fiber without heaviness.
• Skip the frosting and dust with powdered sugar for a super light version.

How to Store Leftovers

Store frosted cake in the fridge, covered, for up to 5 days. Unfrosted, it can stay at room temperature for 2 days or be frozen (sliced or whole) for up to 2 months.

Nutrition Facts

• Serving Size: 1 slice (1/12 of cake)
• Calories: 140 kcal
• Fat: 3 g
• Carbohydrates: 24 g
• Protein: 4 g
• Sodium: 140 mg

Try More Recipes:

• Low Fat Chocolate Cake
• Low Fat Key Lime Pie
• Low Fat Blueberry Cookies