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Classic Carrot Cake

Categories: Cakes/pies, Kwanzaa
Type: Kwanzaa

This is the carrot cake recipe that you remember from your childhood, only healthier.

Serves: 18 servings


  • 2 cups unbleached flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon fat-free egg substitute
  • 1/2 cup orange or apple juice
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups (not packed) grated carrots (about 6 medium)
  • 1/2 cup golden or dark raisins
  • 1/2 cup chopped toasted pecans or walnuts
  • 1 1/2 blocks (8 ounces each) nonfat or reduced-fat cream cheese, softened to room temperature
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons instant vanilla pudding mix*
  • 1 1/2 cups nonfat or light whipped topping
  • * Omit the pudding mix if you are using reduced-fat cream cheese rather than a nonfat brand.

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  1. Place the flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl, and stir to mix well. Stir in the egg substitute, fruit juice, vegetable oil, and vanilla extract. Fold in the carrots, raisins, and, if desired, the nuts.
  2. Coat a 9-x-13-inch pan with nonstick cooking spray, and spread the mixture evenly in the pan. Bake at 300°F for about 40 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean. Allow the cake to cool to room temperature.
  3. To make the frosting, place the cream cheese, sugar, and vanilla extract in a medium-sized bowl, and beat with an electric mixer until smooth. Add the pudding mix, and beat until smooth. (If you are using reduced-fat cream cheese rather than a nonfat brand, omit the pudding mix, and, if needed, beat in a teaspoon or 2 of milk to soften the mixture.) Gently fold in the whipped topping.
  4. Immediately spread the frosting over the cooled cake, and refrigerate for at least 2 hours before cutting into squares and serving.
  • Variation To make Pineapple Carrot Cake, drain and discard 2 tablespoons of juice from an 8-ounce can of crushed pineapple. Substitute the remaining juice and the pineapple for the orange or apple juice in the batter.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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