Carrot Cake Recipe


This Weight Watchers carrot cake recipe is a lighter version of the
ever-popular original.

Yet it's taste remains authentic, right down to the cream cheese frosting.

It's a guilt-free dessert for your whole family to enjoy.

Carrot Cake Recipe Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup uncooked yellow cornmeal
  • 1 1/2 teaspoons double-acting baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/2 cup thawed frozen apple juice concentrate
  • 1 large egg
  • 1/4 cup skim milk
  • 2 tablespoons + 2 teaspoons vegetable oil
  • 2 tablespoons firmly packed dark brown sugar
  • 1 cup shredded carrots
  • 1/2 cup golden raisins
  • 1/2 cup light cream cheese
  • 1 tablespoon honey

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  • More than 500 healthy recipes, including Core Plan recipes and POINTS values for every recipe.
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  • Handy recipe icons (for Core Plan, 20 minutes or less, spicy, and 5 POINTS values or less)
  • Complete nutrition information - including trans fats
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Carrot Cake Recipe Instructions


Preheat oven to 375 degrees F. Spray a 9" Bundt pan with nonstick cooking spray.

In medium bowl, combine flour, cornmeal, baking powder, cinnamon, salt and ginger; set aside.

In medium bowl, beat together apple juice concentrate, egg, milk, oil and brown sugar; stir in carrots and raisins.

Gradually add flour mixture, stirring just until combined.

Scrape batter evenly into prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean.

Transfer pan to rack; let cool completely.

Meanwhile, to prepare frosting, in food processor or blender, combine cream cheese and honey; process until smooth.

Invert carrot cake onto serving platter; spread cream cheese mixture evenly over top and sides.

Cut cake into 8 equal pieces.

Carrot Cake Recipe Nutritional Info Per Serving

243 Calories
5 g Protein
8 g Fat
39 g Carbohydrate
263 mg Sodium
34 mg Cholesterol
2 g Dietary Fiber


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