Carrot Cake

Home made cakes are the best and the video shows you how to make a Carrot Cake with Cream Cheese Frosting. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavour, especially when covered with a tangy and sweet flavoured cream cheese frosting.


~ Lower Calorie Carrot Cake With Cream Cheese Frosting ~


  • 3/4 cup all-purpose flourcarrots
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut (You can make this without the coconut)
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tbsp canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cups grated carrots, peeled
  • 20 oz. can crushed pineapple in juice, drained
  • 1/4 cup chopped walnuts plus 1/4 cup for topping

For the Cream Cheese Frosting:

  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract


  1. Preheat oven to 350°.
  2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  3. In a medium bowl, combine oil, eggs, and vanilla; stir well.
  4. Add grated carrots and pineapple; mix well.
  5. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
  6. Fold in 1/4 cup chopped nuts.
  7. Spoon batter into an 8″ x 3″ cake pan coated with cooking spray.
  8. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
  9. Cool cake completely on a wire rack.
  10. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
  11. Spread frosting over top of cake.
  12. Garnish with remaining chopped walnuts.

Serves 16 – Serving Size: 1 slice – Nutrition Per Serving
Calories: 219, Fat: 6g, Protein: 4g, Carbohydrate: 37g, Fibre: 2g, Sugar: 22g