Low Calorie Carrot Cake

Carrot Cake

A dozen years have passed since I snipped this recipe from now an unknown magazine. The recipe gives no credit to the creator. And the backside of the recipe is an advertisement for “2004 medical breakthroughs.” It’s a mystery! I’m not even sure I’d given the recipe a try until now. I just love the ingredients. Well, it does have a cake mix. Yikes! But take a look at the ingredients and see what you think.

One reason this recipe is low calorie is the frosting which, of course, I didn’t use. I used my standby Butter Cream. I have included the Marshmallow Creme Frosting Recipe … simple.

This is a recipe worth trying! And I’ve made a few changes just because it’s simpler.


Preheat oven to 350 degrees F

12 Pitted prunes (Don’t like prunes? Do dates! It works. Only slight difference in nutritional value.)
1/4 Cup hot water
1 Yellow cake mix (the simpler variety, no pudding in the mix)
1/4 Cup cooking oil (no strong tasting olive oil, I used canola oil)
2 Large eggs at room temperature
1 Teaspoon ground cinnamon
1 Cup finely grated carrots
1 8 Ounce can unsweetened crushed pineapple, drained

Puree prunes (or dates) with the hot water in a blender or processor and set aside to cool slightly.

Put all ingredients into a large bowl and mix until all ingredients are incorporated well. No over mixing please.

Pour batter into two 8 inch round cake pans or one 13 by 9 inch oblong baking dish. Cake pans should be greased or buttered and dusted with flour … And for best results the bottom of each cake pan should have parchment paper … Grease under and on top of the parchment paper. The oblong baking dish can be simply sprayed with cooking spray.

Bake for 35-45 minutes until center bounces back when pressed lightly. The oblong dish may bake faster.

Cool to room temperature before frosting. For the 8 inch rounds-remove cake to rack from pans after 10 minutes initial cooling.


4 Ounces reduced fat cream cheese-room temperature
1/2 Cup Marshmallow Creme

Place into a bowl and beat with electric beater on low at first then medium until fluffy. This recipe produces a thin layer of frosting. If you desire thick you may need to double the recipe.

Garnish with pecans-roasted or not-if you wish.


carrot cake


  1. Posted March 4, 2015 at 12:18 am | Permalink

    Hello, my English is not very good, but I saw this cake on Google+ and I liked it and seeing the ingredient, even more.
    a greeting

    • Posted March 4, 2015 at 6:40 am | Permalink

      Thank you so much! I made a visit to your site and it’s just wonderful! I hope you give this recipe a try. It’s delicious … my family and I agree.

  2. Posted March 5, 2015 at 3:38 am | Permalink

    I love carrot cake! This version is even more delish I can tell! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board

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