WW Low Fat Carrot Cake with Pineapple + Cream Cheese Frosting

4.60 from 30 votes

WW Low Fat Carrot Cake with Pineapple + Cream Cheese Frosting

A much lighter, lower calorie version of traditional carrot cake that's moist and delicious thanks to a generous amount of crushed pineapple.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: low fat carrot cake, low sugar carrot cake, moist low fat carrot cake

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

Cake

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

Frosting

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

Garnish

2 tablespoons chopped walnuts, optional for garnish

Instructions

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.

Notes

Serving size: 1 piece (1/16th recipe)

WW Points: 8

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

9 SmartPoints (Green plan)

8 SmartPoints (Blue plan)

8 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

The original 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.

Nutrition