Weight Watchers Carrot Cake Recipe

This Weight Watchers Carrot Cake is a guilt-free twist on the classic favorite. Moist, flavorful, and low in points, it’s perfect for dessert or afternoon tea.

Ingredients

• 1 cup grated carrots (about 2 medium)
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup honey or pure maple syrup
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/4 cup crushed pineapple, well-drained
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a bowl, whisk together eggs, applesauce, and honey until smooth.
3. In a separate bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add dry ingredients to wet, stirring until just combined. Fold in grated carrots, pineapple, and walnuts.
5. Pour batter into prepared pan and bake 25–30 minutes, or until a toothpick comes out clean.
6. Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Light Cream Cheese Frosting

Combine 1/2 cup light cream cheese, 2 tbsp light whipped topping, and 1 tsp honey. Spread over cooled cake.

Nutrition (per slice, serves 8)

FAQs

Can I substitute oil for applesauce?

Yes, use 1/4 cup light oil, but note that points will increase slightly.

How should I store leftovers?

Cover cake and refrigerate for up to 5 days or freeze individual slices for up to 1 month.

Can I add nuts or raisins?

Absolutely—add 1/4 cup chopped walnuts or raisins, but adjust WW points accordingly.

Is this recipe gluten-free?

To make it gluten-free, substitute the flours with a 1:1 gluten-free baking blend.