Recipe Makeover: Carrot Cake

Eating healthy doesn’t mean sacrificing flavor. This version of classic carrot cake cuts more than 100 calories from a slice (from 354 to 234) and reduces fat by more than half (from 21 grams to 10 grams). Here’s how you do it.

Use one whole egg and one egg white, instead of two whole eggs.

Add pineapple and raisins for moistness and flavor.

Reduce the amount of walnuts used.

Choose low-fat cream cheese, reduce the amount of sugar used, and eliminate the butter in the icing.

This recipe serves: 12


For the carrot cake:

1/4 cup (1/2 stick) unsalted butter

1 egg

1 egg white

3/4 cup light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup grated carrots

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup drained, canned, crushed pineapple

1/4 cup raisins

1/4 cup chopped walnuts, optional

Nonstick cooking spray

For the cream cheese icing:

4 ounces cream cheese, low-fat, softened

1 cup confectioners' sugar

1/2 teaspoon lemon zest

1 1/2 teaspoons lemon juice

1/2 teaspoon vanilla extract

Cooking instructions

For the carrot cake:

1. Preheat the oven to 350° F. Remove the butter and eggs from the refrigerator to allow them to come to room temperature.

2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the brown sugar and continue to beat until the mixture is very fluffy.

3. With the mixer on low speed, add the egg and egg white. Stir in the cinnamon, nutmeg, and carrots.

4. Sift the flour, baking powder, and salt together.

5. Fold in half the flour mixture. Stir in the pineapple, raisins, and walnuts. Fold in the rest of the flour mixture. The batter should be smooth, but do not overmix.

6. Coat a 10-inch round cake pan with nonstick spray. Pour the batter into the pan. Bake until the cake is golden brown and set in the center, about 35 minutes. Allow the cake to cool for 10 minutes before removing it from the pan.

For the cream cheese icing:

1. In a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon zest, lemon juice, and vanilla together until the mixture is smooth.

2. Using a spoon or spatula, spread the icing on top of the cooled cake. Store the cake in the refrigerator in an airtight container. Cut the cake into 12 pieces and allow it to come to room temperature before serving.

Serving Size: 1 slice

Nutritional information

Number of Servings: 12

Per Serving

Calories 234

Carbohydrate 34 g

Fat 10 g

Fiber 1 g

Protein 3 g

Saturated Fat 6 g

Sodium 94 mg