Carrot Cake with Cream Cheese Frosting
This delicious Carrot Cake with Cream Cheese Frosting is an amazing, slimming-friendly treat whether you’re following Weight Watchers or calorie counting!
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NutritionPer Serving
- Calories57
- Carbs6g
- Protein3g
- Fat1g
- Saturates0.3g
- Sugars1g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Is there anything more tempting than a moist, freshly made Carrot Cake with Cream Cheese Frosting? The delicately spiced sponge with a dollop of cream cheese frosting is such a classic recipe, it’s great to be able to make this slimming friendly version!
This is a really simple recipe but if you are feeling creative or making the carrot cake for a special occasion, why not decorate it? You can buy all sorts of edible decorations in supermarkets at the moment – edible glitter or cute fondant carrots that would look amazing on top of a cake! Just don’t forget to work out nutritional values and add up any calories or Points!
What diets is this Carrot Cake with Cream Cheese Frosting suitable for?
This Carrot Cake with Cream Cheese Frosting recipe is suitable for vegetarian diets.
It can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Porridge Oats
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Carrot Cake with Cream Cheese Frosting?
Not at all! All the ingredients are really easy to come by at the supermarket.
We use some classic carrot cake spices in this recipe – cinnamon, ginger and mixed spice. Just make sure you buy mixed spice and not allspice…the two are very different and you really wouldn’t want to get them mixed up!
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This post contains affiliate links: what this means
We like to use a natural, granulated sweetener which weighs the same as sugar. Look out for brands such as Sukrin, Natvia or Canderel Sugarly.
How many calories are in this Carrot Cake with Cream Cheese Frosting?
There are 57 calories per portion in this Carrot Cake with Cream Cheese Frosting, which means it falls into our Everyday Light category.
This Carrot Cake with Cream Cheese Frosting is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
To make the cakes
Step 1
Pre heat the oven to 180°C and line a muffin tray with 6 medium paper cupcake cases.
Step 2
Pat the grated carrot dry on some kitchen roll.
Step 3
Put all the ingredients together in a bowl and mix thoroughly.
Step 4
Divide the mixture between the 6 cases then bake for 25-30 minutes.
Step 5
Allow to cool thoroughly and top with the frosting.
To make the frosting
Step 1
Mix all the ingredients together and spread over the top of the cooled cakes.
What could I serve with this Carrot Cake with Cream Cheese Frosting?
How do you know when this Carrot Cake with Cream Cheese Frosting is cooked?
You should cook the cake until it is cooked right through and a skewer comes out clean when pushed into the centre.
This should take approx 25-30 minutes in the oven.
How long can you keep this Carrot Cake with Cream Cheese Frosting in the fridge?
Once you’ve served it, ideally you should eat this dish within 4 hours.
Make sure to refrigerate these cakes in a container with a lid and chill. You can keep leftovers of these cakes in the fridge for approximately 3 days or so.
Can I freeze this Carrot Cake with Cream Cheese Frosting?
Yes you can! This recipe can be frozen before the frosting is put on, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
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Carrot Cake with Cream Cheese Frosting
This delicious Carrot Cake with Cream Cheese Frosting is an amazing, slimming-friendly treat whether you’re following Weight Watchers or calorie counting!
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 57
- Carbs 6G
Instructions
To make the Cakes
- Preheat the oven to 180°C and line a muffin tray with 6 medium paper cupcake cases
- Pat the grated carrot dry on some kitchen roll
- Put all the ingredients together in a bowl and mix thoroughly
- Divide the mixture between the 6 cases then bake for 25 - 30 minutes
- Allow to cool and top with the frosting
To make the frosting
- Mix all the ingredients together and spread over the top of the cooled cakes
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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19 comments
See what others have to say
LauraSunday 26th July 2020
I can’t get the base to “dry” on these, it’s always too moist and inedible.
What can I do?
LisaMonday 27th July 2020
Hi Laura. Our carrot cake is supposed to be moist, but if you are finding it too moist, you could try wrapping the carrot in a tea towel and squeezing out any excess moisture. Hope this helps
Sue BarnesTuesday 23rd June 2020
Thank you for this recipe – one of my favourite cakes. For my second attempt I left the carrot ‘wet’ and added a teaspoon of baking powder and the result was a lighter, more moist cupcake. A matter of personal taste! They also tasted great with a fat free Greek yogurt topping, flavoured with vanilla extract. Looking forward to my next Pinch of Nom dessert…..
Holly LevellTuesday 23rd June 2020
Hi Sue, thanks so much for getting in touch we are so glad you enjoyed the Carrot Cake! And thanks for your tip about the Greek yogurt
CharlotteThursday 9th April 2020
Can I use light Philadelphia instead?
Sharon FitzpatrickThursday 7th May 2020
Hi Charlotte, yes, it would be fine to use Light Philadelphia cream cheese for the frosting instead of quark. Thanks for getting in touch.
lynn clarkeThursday 15th August 2019
quark is a low fat cream cheese you use with almost any cakes.
Kulsoom M.Sunday 4th March 2018
How long are these okay to be kept the fridge for?
Fiona RingwoodSaturday 13th January 2018
If you are using 3tbsp sweetener for 6 cakes does that not equate to half a tbsp per cake not half a tsp as you say in the text? Or do you mean 3tsp sweetener in the recipe?
JoyTuesday 13th June 2017
I have tried local supermarhets for sukrin but have not been able to find it suggestions please
KateFriday 16th June 2017
Hi Joy
You could try Amazon or the Sukrin website
NoreenSaturday 18th February 2017
Thank you
KerrieSunday 12th February 2017
Do you advertise for sukrin?
KaySunday 12th February 2017
Hi Kerrie,
Some of the links on this site might be affiliate links. This means that if you click on them and then buy something, we’ll get a penny or two. Pinch of Nom costs a few hundred pounds to run each month, and this really helps keep the lights on.
If we include affiliate links in a post there will always be disclosure before any affiliate links appear.
If any products were provided as gifts, we’ll always mark it as being a sponsored post. You can read about how we disclose sponsored posts here.
Monique chapmanSaturday 1st October 2016
As the icing has quark, where would you suggest that spares are stored, fridge or Tupperware in a cupboard?
MariaFriday 30th September 2016
Could you bake this in a loaf tin if you doubled the ingredients to make a carrot cake loaf?
Ruth stephensWednesday 15th June 2016
What is quark ?
YvonneSunday 12th June 2016
Can I check – I take it sukrin gold is a butter substitute where will I get it? Y
KaySunday 12th June 2016
Hi Yvonne,
As we say in the article Sukrin is a sweetener. You can get it from most supermarkets and independent health shops 🙂
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