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–+ servings

Light Carrot Cake

A light carrot cake with no oils topped with a creamy sugar free cream cheese frosting.
4.43 from 7 votes
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Course Dessert
Servings 9

Ingredients
  

  • 2 c carrots grated, heaping
  • 1 c brown sugar packed
  • 3/4 c egg whites
  • 1/2 c plain nonfat Greek yogurt
  • 1/2 c buttermilk
  • 1 tsp vanilla
  • 1 1/4 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp salt
  • 2 c self-rising flour

Cream Cheese Frosting

  • 8 oz whipped cream cheese softened
  • 1 c powdered sugar substitute
  • 1 1/2 tsp vanillla
  • 1/4 tsp salt
  • 1/4 c plain nonfat Greek yogurt

Instructions
 

  • Preheat oven to 350 degrees.
  • To a large bowl, mix carrots, Greek yogurt, buttermilk, egg whites, vanilla and brown sugar.
  • Add the self-rising flour, cinnamon, ground ginger and salt and mix until fully combined.
  • Pour into an 8x8 or 9x9 prepared pan that's sprayed and lined with parchment paper.
  • Bake uncovered for 45-50 minutes.
  • While the cake bakes make the frosting. Beat together all the ingredients in a bowl until smooth.
  • Let the cake cool for 30 minutes before frosting.
  • Cut into 9 pieces.

Notes

1 slice
262 calories
9.25 grams protein
6 grams fat
46 grams carbs
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