This Carrot Cake is lightened up and WW friendly!
When I searched “Carrot Cake” on the WW app I couldn’t believe one piece was 28 points!
I knew I would be able to lighten it up. My version of Carrot Cake is only 4 points per serving for blue, green and purple.
The first thing I did to lighten up the Carrot Cake was to use unsweetened applesauce instead of oil.
One cup of vegetable oil is a whopping 69 points! Unsweetened applesauce is 0 points.
I used Splenda instead of sugar which saved a lot of points. I also used sugar free maple syrup.
For the frosting I used reduced fat cream cheese and sugar free maple syrup. It turned out really good!
You will need 1 1/2 cups of grated carrots. Don’t buy the prepackaged ones (they tend to be dry), you’ll want to grate them yourself.
It’s very easy to do using a box grater. Just peel the carrots, cut off the top and grate away!
To make the carrot cake you will start by mixing the dry ingredients together. Flour, Splenda, baking soda, baking powder, cinnamon, salt and a pinch of nutmeg.
In a separate mixing bowl you will add the wet ingredients. Carrots, eggs, applesauce, maple syrup and vanilla extract. Mix all of the wet ingredients together then slowly add in the dry ingredients.
Add the dry ingredients a little at a time and stir it into the wet ingredients before adding more. Once you’re done you can add it to a 9×9 baking dish that’s been sprayed with non stick cooking spray.
Bake the carrot cake for 30 minutes. While that’s baking you can get the frosting ready.
Use a hand mixer to combine the cream cheese and syrup. It’s ready when it’s nice and smooth and has a frosting like texture.
I only used 4 ounces of cream cheese to keep it low in points. It won’t be a super thick layer of frosting but it’s enough to make it delicious.
If you want you can top the Carrot Cake with nuts. This is not included in the points so if you add nuts you’ll want to add the points.
Pecans or walnuts both go great with carrot cake.
Yield: 9 servings (4 points per serving for blue, green and purple)
- 1 1/2 cups all purpose flour
- 1/2 cup granulated Splenda
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- Pinch of nutmeg
- 1 1/2 cups grated carrots
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/4 cup sugar free maple syrup
- 4 ounces reduced fat cream cheese (room temperature)
- 2 tablespoons sugar free maple syrup
Preheat oven to 350 degrees F.
Combine the dry ingredients in a mixing bowl. Whisk together.
In a separate mixing bowl add the wet ingredients and stir together.
Add the dry ingredients to the wet ingredients a little at a time, mixing each time until combined.
Spray a 9×9 baking dish with non stick cooking spray. Add the carrot cake batter and bake for 30 minutes.
While the carrot cake is baking prepare the frosting. Add the cream cheese and sugar free maple syrup to a mixing bowl. Use a hand mixer on medium until the cream cheese is smooth and looks like frosting.
Let the cake cool then spread the frosting on the cake.
Optional: Top with walnuts or pecans
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!