Reduced-Points Carrot Cake & Cream Cheese Frosting

Because BeThisWay asked for it, and I was thinking of posting it anyway, here’s the carrot cake I made, adapted from Carrot Cake III on

4 eggs
1/2 cup vegetable oil
3/4 cup unsweetened applesauce
1 cup  white sugar
1/2 cup brown sugar
1/2 cup Splenda for baking
1 Tbsp vanilla extract
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 Tbsp ground cinnamon
1/4 tsp nutmeg
1 8-oz can crushed pineapple, packed in juice, juice squeezed
1/4 cup raisins, soaked in hot water then chopped, diced, or pureed (if desired)
3 cups grated carrots

First, beat together the ingredients up to and including the vanilla.  Sift together all the dry ingredients (flour through nutmeg) then gradually add to sugar mixture.  Beat in pineapple and raisins.  Stir in carrots.

Bake in a 350-degree oven for 40-50 minutes, make sure the middle of the cake is cooked through.

And here’s the frosting.  I made a batch and a half because I did a two layer cake and after one batch of the frosting, the cake was a bit light on frosting in spots.  I personally like lots of frosting and I had more cream cheese in the fridge so I made another half-batch and loaded it on.  Let me just warn you in advance, this frosting is completely decadent and delicious and you might find yourself face-first in the bowl after you’re done frosting the cake.  Or before, if your willpower is a bit dodgy.

1/2 cup butter (1 stick), softened
1 8-oz. package cream cheese, softened
1 tsp vanilla extract
4 cups confectioners’ sugar

Whip the butter, cream cheese and vanilla together.   Add the sugar one cup at a time.  Insert face in bowl.

Now, this is a reduced-calorie cake.  It is NOT low-calorie.  Don’t go making the cake and then eat half of it because you think it’s got 12 calories per slice.  One slice as I made it, detailed above, came in at about 13 Weight Watchers points — that’s about 650 calories.  (The original recipe, as written, came in at 17 points per slice, so about 850 calories.)  You could save even more by using low fat or fat free cream cheese in the frosting, omitting the pineapple and raisins, subbing more Splenda for the sugar, more applesauce for oil (on an equal parts basis), and using egg substitute for at least a couple of the eggs… though I can only vouch for my version, and my version was well worth the 650 calories.  Oh. My. Goodness.  (And because that’s just the way I roll, I did up a completely trimmed-down version of the recipe with all the substitutions and omissions in this paragraph and it came in at like 9 points per slice, or about 450 calories.)


2 responses to “Reduced-Points Carrot Cake & Cream Cheese Frosting

  1. Those slices are for a normal slice, about 6 inches square, right?

  2. ROFL… um, no. Forgot to include that part. That’s assuming your slice is 1/14 of the cake, which is pretty generous.

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