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Healthy Carrot Cake with Cream Cheese Frosting

If you’re looking for a rich, decadent carrot cake with less fat and calories, my healthier carrot cake with cream cheese frosting will fit the bill perfectly!

It’s quite possible that I witnessed an honest-to-goodness miracle this week. I didn’t think it could be done, but the big God that I keep failing to trust has helped me to live through 7 days of exercise.  SEVEN! Not the “lift fork to mouth” exercise, either. Real workouts. At the gym! With a trainer! I know… It’s kind of freaky, isn’t it?
I’m not sure what’s happened to me, either.

Good gravy, my bones and muscles hurt, but I’m convinced that after I’ve gone through a few dozen trays of ice and a couple of bottles of Ibuprofen, I’ll be grateful that I’m treating my body better.

I’m not about to don a swimsuit and start training for a triathlon or anything, but I’m steadily working towards my #FitBy50 goal.  That’s 50 pounds less of me by the end of January, when I’ll turn 50 years old.  I believe it can be done!  I’m exercising at least 3 times a week, adding more protein and veggies to my diet, and indulging in low-carb desserts like this healthier carrot cake instead of my usual carb-infested goodies.

Trust me when I say that with desserts like this one, I’m not feeling a bit deprived.

Healthier Carrot Cake with Cream Cheese Frosting

Most of you know that my sweet tooth has serious compulsive eating issues.  If  a dish has got sugar in it, on it, or even next to it, I want to plant my face into it.  That’s why finding adequate sugar replacements is so important to me.  Without their help, I’m a lost cause.

I was really excited when I found this healthier carrot cake recipe on the Cooking Light/ website.  I was hopeful that it would be healthier than the full fat and sugar carrot cake I’ve grown to love, and for the most part, it fit the bill.

My only complaint was that it doesn’t call for any raisins, and the only nuts were a few crushed on top of the frosting.  That needed to change.  The carrot cake I love has raisins and is definitely nutty.  Geez, I know that raisins can carry a decent amount of sugar, but adding 1/4 cup of them to the batter barely budged the calorie content.  Adding 1/2 cup of chopped cashews did add a couple of grams of unwanted fat to the recipe, but again, not enough for me to grumble over.  Besides, I only used cashews because it was all I had on hand.  There are healthier nuts that can be used.  Almonds or walnuts would reduce the calories and fat and add in some health benefits.

This healthier carrot cake is lower in fat and calories than a traditional carrot cake recipe. It has a decadent cashew cream cheese frosting that you'll go crazy for! From @itsyummi

If you’re really looking to cut major calories out of this cake, nix the cream cheese frosting and use fat free whipped topping instead.  Although the frosting is made with reduced fat cream cheese, it is made with loads of powdered/confectioner’s sugar.  There’s just no denying the sugar there!

One of the biggest differences is that I use a low carb baking mix. It’s a blend of wheat flour, almond flour, flax meal, and little bits of healthier, lower carb flours. but thankfully, this baking mix does not have any coconut flour in it, because I’m highly allergic to coconut products.

I do hope you make and enjoy this healthier carrot cake.

Oh, and if you love the taste of carrot cake and you want to enjoy another healthy way to eat it, try my carrot cake steel cut oatmeal recipe. It tastes like you’re eating cake for breakfast! Click the photo for the recipe!

Carrot Cake Steel Cut Oatmeal #recipe from

Now’s let’s bake, shall we?

This healthier carrot cake is lower in fat and calories than a traditional carrot cake recipe. It has a decadent cashew cream cheese frosting that you'll go crazy for! From @itsyummi

I hope you love this healthier carrot cake.

If you try the recipe, please come back and leave me a comment. I’d love to know what you think of it!

Healthy Carrot Cake with Cashew Cream Cheese Frosting

Healthy Carrot Cake with Low Fat Cream Cheese Frosting

This healthy carrot cake recipe uses low-sugar ingredients like almond flour, low glycemic sugar substitute, carrots, and raisins. It's topped off with a low-fat cream cheese frosting and a few salted nuts to give it a nice crunch. 
5 from 1 vote
Prep Time 20 mins
Cook Time 26 mins
Total Time 46 mins
Course Dessert
Cuisine American
Servings 12
Calories 383 kcal


For the Cake:

  • 2 1/4 cups superfine almond flour (not almond meal - I use Bob's Red Mill brand)
  • 2 teaspoons baking powder
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 cups grated carrots
  • 1/2 cup raisins optional
  • 1/2 cup chopped pecans cashews, or other nut of your choice.
  • 1 cup Erythritol or other cup-for-cup sugar substitute
  • 1/2 cup packed brown sugar substitute (or use 1/2 cup Erythritol plus 1.5 tsp. molasses)
  • 6 tablespoons unsalted butter softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces buttermilk
  • cooking spray or butter (to grease the cake pan)

For the Frosting:

  • 6 ounces cream cheese softened
  • 2 tbsp plain Greek yogurt
  • 2 tablespoons unsalted butter softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups powdered Erythritol or powdered sugar

For Garnish (optional):

  • 1/4 cup chopped pecans cashews, or other nut of your choice.


  • Heat oven to 350° F.


  • Whisk together almond flour, baking powder, ground cinnamon, and salt in a medium sized bowl. Add grated carrot, raisins, and chopped nuts, tossing to combine.
  • Place Erythritol, brown sugar substitute, and butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately into sugar mixture, beginning and ending with flour mixture. 
  • Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray or butter. Bake at 350° for 24-28 minutes, or until a wooden pick inserted in center comes out clean. Cool cake completely in the pan, on a wire rack before frosting.


  • Place softened cream cheese, yogurt, butter, vanilla extract, and salt in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar substitute, beating at medium speed until combined (don't over mix). Spread frosting evenly over top of the cake. Sprinkle evenly with toasted nuts, if using.
  • Because dairy products are used, this cake should be kept refrigerated.


  • Recipe adapted recipe from Cooking Light  
  • Because dairy products are used, this cake should be kept refrigerated.


Serving: 1sliceCalories: 383kcalCarbohydrates: 25gProtein: 9gFat: 29gSaturated Fat: 9gCholesterol: 98mgSodium: 178mgPotassium: 306mgFiber: 4gSugar: 11gVitamin A: 5875IUVitamin C: 2.2mgCalcium: 131mgIron: 1.6mg
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

For even more carrot cake yumminess, give my orange-carrot cookies recipe a try. While they aren’t a healthier carrot cake, they’ve got the taste of carrot cake and a cream cheese frosting. Now that’s the yumminess I’m talkin’ about!

Orange-Carrot Cookies with Cream Cheese Frosting recipe, as seen in the Better Homes and Gardens Ultimate Cookie Book - get the recipe on


Cashew Carrot Cake w Cream Cheese Frosting from


Cashew Carrot Cake w Cream Cheese Frosting from #LowCarb #HealthyDesserts


This healthier carrot cake is lower in fat and calories than a traditional carrot cake recipe. It has a decadent cashew cream cheese frosting that you'll go crazy for! From @itsyummi

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  1. Must try this one . Looks yum yum.
    As i can’t get hold of baking mix, could you please give the ingredients that go into it with measurements .
    Thanks in advance

    1. Hi Sheila. If you can’t find Bob’s Red Mill Low Carb Baking Mix, the best suggestion that I can offer is to use 1/4 cup of almond flour instead of the low carb baking mix. However, please bear in mind that I haven’t tested the recipe using anything other than the ingredients outlined in my post, so I can’t promise that the results will be the same.

  2. Oh, yes, please! I’ve also been doing the skinny and fit thing. Watching my calories, exercising. So far I feel tired, achy, my knee hurts and I have tendonitis. I’m holding up a pair of the jeans that used to fit me as inspiration and all I can think is ‘who was that skinny bitch who wore these?’ Keep inspiring me Becca. 🙂

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