W/W Super Moist Carrot Cake with Cream Cheese Frosting

Here’s a super moist, low-fat carrot cake recipe perfect for Easter or any time of the year. This is made with a can of crushed pineapple which makes it very moist.

PREP TIME: 20minutes 
COOK TIME: 45minutes 
TOTAL TIME: 1hour 
YIELD: 16 servings
COURSE: Dessert
CUISINE: American


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cups grated carrots (peeled)
  • 20-ounce can of crushed pineapple in juice (drained (or about 2 cups fresh))
  • 1/2 cup chopped walnuts (divided)

For the Cream Cheese Frosting:

  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract


  • Preheat oven to 350F.
  • In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  • In a medium bowl, combine oil, eggs, and vanilla; stir well.
  • Add grated carrots and pineapple; mix well.
  • Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  • Spoon batter into an 8″ x 3″ cake pan coated with cooking spray.
  • 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. Cool cake completely on a wire rack.
  • To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
  • Garnish with remaining chopped walnuts.


Serving: 1sliceCalories: 216kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 2.5gCholesterol: 33mgSodium: 392mgFiber: 2gSugar: 22g

W/W Points:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *