It is official: skinny carrot cake is my new favorite dessert, and when a giant slice of it is less than 200 calories, it is my favorite food! I like Italian cream cake and red velvet cake and German chocolate cake and ice cream cake and buttercream cake and Anything Bundt Cake cakes – I just like cake, okay? But Skinny Carrot Cake? It’s a win-win-win. That means it’s a win on taste, a win on non-guilty, and a win on simplicity, cause it’s like, super easy to make. PS Skinny Carrot Cake is awesome to make around Easter. Buy these must-haves for the Easter season:
My favorites? I am in love with bunny baking tins 1 & 2. I also adore aprons, so I am a huge sucker for that bunny apron. I also love the idea of the world’s most precious toddlers scurrying around and collecting eggs in paper bunny ears and paper box carriers. And those egg-shaped plates? In love.
I have mastered the art of an individual-sized skinny carrot cake that is so delicious and moist, I could scream! And I am a carrot cake FREAK, so that’s sayin’ a lot 😉
- Carrot Cake Ingredients:
- 1/4 cup pastry flour (82 calories - if using whole wheat pastry flour, you may want to increase apple sauce by one tablespoon)
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (1.5 calories)
- 1/8 teaspoon ground ginger
- 1/16 teaspoon ground nutmeg (1 calorie)
- 1/16 teaspoon salt
- 1 teaspoon pure vanilla extract (12 calories)
- 2 tablespoons unsweetened applesauce (12.5 calories)
- 2 tablespoons Truvia
- 3 tablespoons eggbeaters or liquid egg-whites (25 calories)
- 1 chopped carrot (2 calories)
- 1 chopped pecan half (10 calories)
- Frosting Ingredients:
- 1 tablespoon fat-free cream cheese, room temperature (15 calories)
- 2 tablespoons Truvia
- 2 tablespoons plain Greek yogurt (15 calories, depending)
- 1/4 teaspoon pure vanilla extract (3 calories)
- Optional: 1/8 teaspoon ground cinnamon
- Optional: 1 chopped pecan half(10 calories)
- Preheat oven to 350F.
- In a medium-sized bowl, add in all dry ingredients for carrot cake batter (do not include frosting ingredients).
- Stir in wet ingredients one-by-one, mixing well after each addition.
- Pour batter into a small (about 6-inches in diameter) oven-safe, non-stick pan. This can also be made into a mini Bundt cake. I made my own tray out of non-stick foil 🙂
- Allow to bake for approximately 7 minutes. I always tell my readers to keep a watchful eye on their baked goods, as cooking time will depend on readers' ovens regardless of temperature. I know it's weird, but it's true!
- While cake is baking, mix ingredients for cream cheese frosting in a small bowl. Place in fridge to cool and harden for about 15 minutes.
- Remove cake once finished cooking - you can check if it's done by jabbing a toothpick in the middle of the cake. If the toothpick is without any wet batter when removed, your cake is ready!
- Place cake, covered, in fridge and allow to cool for approximately 15 minutes.
- When ready to eat, spread cake with frosting and enjoy!
By the way, wasn’t kidding when I said it was giant . . . .