Description
Whipping up this lightened-up carrot cake means creating a guilt-free treat that satisfies sweet cravings without heavy calories. Packed with fresh carrots and warming spices, this dessert delivers delicious flavor your whole family will adore.
Ingredients
Scale
Main Ingredients:
- 1 box carrot cake mix
- 3 egg whites
- 1 cup water
- 1 (20 oz) can crushed pineapple
- 1 (8 oz) package fat free or reduced fat cream cheese
- 2 (8 oz) tubs Cool Whip Free
Supporting Ingredients:
- ½ cup unsweetened applesauce
- ¼ cup pineapple juice
- 1 teaspoon cinnamon
- 1 pinch nutmeg
Garnish and Optional Ingredients:
- ½ cup raisins
- ¼ cup Truvia/Stevia
- 1 teaspoon vanilla extract
- ¼ cup sugar-free/fat-free caramel sauce
- ½ cup chopped pecans
Instructions
- Prepare your workspace by coating two 9-inch cake pans generously with cooking spray at 350 degrees F.
- Grab a large mixing bowl and blend the carrot cake mix, 3 egg whites, ½ cup unsweetened applesauce, 1 cup water, ¼ cup pineapple juice, crushed pineapple, 1 tsp cinnamon, and pinch of nutmeg using an electric mixer until completely smooth.
- Divide the batter evenly between the two prepared pans, ensuring equal distribution.
- Slide the pans into the preheated oven and bake for 18-22 minutes, checking doneness with a toothpick inserted near the center.
- Remove cakes from the oven and let them rest inside the pans for 20 minutes, then transfer to wire racks for complete cooling.
- In a clean bowl, whip 8 oz cream cheese, ¼ cup Truvia, and 1 tsp vanilla extract until well combined.
- Gently fold 2 tubs of thawed Cool Whip Free into the cream cheese mixture, creating a light frosting.
- Position the first cake layer on your serving plate and spread half the frosting across the surface.
- Drizzle half the sugar-free caramel sauce over the first layer.
- Carefully place the second cake layer on top and cover with remaining frosting.
- Finish by drizzling remaining caramel sauce and sprinkling ½ cup chopped pecans across the top.
- Allow the cake to set for 10 minutes before slicing and refrigerate any leftovers in an airtight container.
Notes
- Replace egg whites with a flax egg or applesauce to make the recipe completely vegan, which works well for plant-based diets.
- Use low-fat cream cheese and sugar-free Cool Whip to further reduce calories without sacrificing the cake’s delicious flavor.
- Swap regular caramel sauce for a sugar-free version if watching sugar intake, which maintains the cake’s decadent drizzle.
- Toast the pecans before sprinkling on top to enhance their nutty flavor and add a delightful crunch to the cake’s texture.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg