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Carrot Cake

Yield: 9 servings
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

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

Instructions

  • 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 9x9 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