4.46 from 11 votes

WW Moist Healthy Low Fat Carrot Cake with Pineapple & Cream Cheese Frosting

A much lighter, healthier version of traditional carrot cake that's moist and delicious thanks to a generous amount of crushed pineapple.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 16
Calories: 206
Author: Martha McKinnon | Simple Nourished Living



  • 1-1/2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 cup apple butter (or applesauce)
  • 1/4 cup canola oil
  • 1 (20 ounce) can crushed pineapple, drained
  • 1-1/2 cups shredded carrots (about 3 or 4)
  • 1/2 cup raisins (I used golden raisins)
  • 1/4 cup chopped walnuts


  • 4 ounces light cream cheese
  • 3/4 cup confectioners' sugar
  • 2 tablespoons plain nonfat Greek yogurt
  • 1/2 teaspoon vanilla extract


  • 2 tablespoons chopped walnuts, optional for garnish


  • Preheat oven to 350F degrees.
  • Spray an 8-inch springform pan with nonstick spray and set it aside.
  • In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well blended. Set aside.
  • In a large bowl beat the eggs with an electric mixer on high speed until thickened, about 2 minutes. Gradually add the sugar, beating until light and fluffy, about 3 minutes. 
  • Reduce the speed to low. Beat in the apple butter and oil just until blended.
  • Add the flour mixture and beat just until blended.
  • Stir in the pineapple, carrots, raisins and walnuts until well combined. 
  • Scrape the batter into the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
  • Remove from the oven and place on a rack to cool for 10 minutes. Release the springform pan and place the cake on a rack to completely cool.
  • To make the frosting, in a medium bowl, with an electric mixer on high speed beat together the cream cheese, confectioner sugar, yogurt and vanilla until smooth, about 1 minute. Place in the fridge until ready to frost the cake.
  • Place the cake on a serving plate. With a narrow metal spatula, coat the top of the cake evening with the frosting. Sprinkle the walnuts on top of the cake, if desired.
  • Cut into 16 even wedges.

Recipe Notes

The recipe calls for 1/2 cup apple butter, which adds sweetness, spice and moisture. Though I haven't tried it yet, I think applesauce would be a fine substitute.
Weight Watchers PointsPlus: *5
Weight Watchers Freestyle SmartPoints: *8
Nutrition Facts
WW Moist Healthy Low Fat Carrot Cake with Pineapple & Cream Cheese Frosting
Amount Per Serving (1 slice)
Calories 206 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 31g10%
Fiber 1.2g5%
Protein 3.7g7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: low sugar carrot cake, moist low fat carrot cake