Ingredients
Grated carrots and plenty of pineapple chunks make this carrot cake wonderfully fruity and moist without needing much butter, oil, or eggs. For this recipe, I use unsweetened canned pineapple (total 560 grams, drained weight 340 grams).
Interestingly, although this recipe includes pineapple, its taste is subtle and primarily contributes to the cake's lovely moist texture. My conclusion: a healthy, low-fat carrot cake that is “light” but fortunately doesn’t taste like it 🙂.
How to make the Low-Fat Moist Carrot Cake
Let’s dive into this fantastic recipe! Start by greasing a springform pan, dust it with flour, and refrigerate.
Next, preheat your oven to 350°F (175°C). Peel the carrots and grate them finely. Then drain the pineapple well and chop it finely with a large knife. Drain it once more.
Beat the eggs until frothy. Mix in the oil and sugar thoroughly, then fold in the grated carrots and chopped pineapple.
In a separate bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Gradually add this dry mix to the wet ingredients to form a smooth batter.
Pour the batter into the prepared springform pan, smooth the top, and bake for about 40 minutes. Check with a toothpick — it’s fine if it comes out slightly moist!
While the cake cools, make the cream cheese frosting by mixing the cream cheese with lemon juice until smooth. Gradually add sifted confectioners' sugar and spread the frosting evenly over the cake. Sprinkle with almonds, and your delicious low-fat moist carrot cake is ready!
Top Tip
For a sugar-free version, you can substitute raw cane sugar with xylitol or erythritol. The cream cheese frosting can also be made with sugar-free powdered sugar. By the way, my book "Clean Baking" features a similar recipe for a clean carrot cake made with whole grains instead of white flour.
Recipe Card
Low-Fat Moist Carrot Cake
Equipment
- small springform pan (8.5 in)
Ingredients
For the dough
- 250 grams (2 cups) carrots, grated
- 350 grams (2 cups) unsweetened canned pineapple, drained weight
- 2 eggs, medium
- 2 tablespoons oil
- 130 grams (¾ cup) raw cane sugar, or whole cane sugar, xylitol, erythritol
- 220 grams (1 ¾ cups) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons cinnamon
For the frosting
- 200 grams (¾ cup) low-fat cream cheese
- 80 grams (¾ cup) powdered sugar, or sugar-free Sukrin Melis or powdered sugar
- 40 grams (⅓ cups) almonds chopped and roasted, optional
- 1 tablespoon lemon juice
Instructions
- Grease a springform pan, dust with flour, and refrigerate. Preheat the oven to 350°F (175°C).
- Peel the carrots and grate them finely. Drain the pineapple well and chop it finely with a large knife. Drain once more.
- Beat the eggs until frothy. First, mix in the oil and sugar thoroughly, then fold in the grated carrots and pineapple.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Gradually add this mixture to the wet ingredients, stirring to form a smooth, homogeneous batter.
- Pour the batter into the prepared springform pan, smooth the top, and bake for about 40 minutes. Test with a toothpick; it’s okay if it comes out slightly moist!
- While the cake cools, prepare the cream cheese frosting by mixing the cream cheese with lemon juice until smooth. Gradually add sifted confectioners' sugar and spread the frosting over the cake. Sprinkle with almonds.
Ingredient substitutions
Variations
Carrot recipes are incredibly versatile and can be super healthy. Feel free to try this sugar-free carrot cake or enjoy the gluten-free carrot cake as an alternative.
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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