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Carrot Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Yield: 9 servings (4 points per serving for blue, green and purple)

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Dry Ingredients:
  • 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
Wet Ingredients:
  • 1 1/2 cups grated carrots
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar free maple syrup
For the frosting:
  • 4 ounces reduced fat cream cheese (room temperature)
  • 2 tablespoons sugar free maple syrup
  1. Preheat oven to 350 degrees F.

  2. Combine the dry ingredients in a mixing bowl. Whisk together.

  3. In a separate mixing bowl add the wet ingredients and stir together.

  4. Add the dry ingredients to the wet ingredients a little at a time, mixing each time until combined.

  5. Spray a 9x9 baking dish with non stick cooking spray. Add the carrot cake batter and bake for 30 minutes.

  6. 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.

  7. Let the cake cool then spread the frosting on the cake.

  8. Optional: Top with walnuts or pecans