Low Fat Carrot Cake
Member recipe

Low Fat Carrot Cake

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(12 ratings)

Member recipe by


Serves 6

Low fat but delicious! Using a maximum of natural sweetness of its ingredients with minimum sugar and oil.

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  • [Ingredients in order of the cooking process]
  • 2 large eggs, beaten
  • 60g granulated sugar
  • 50ml vegetable or olive oil
  • ********************************************
  • 130g plain flour
  • 10g baking powder
  • 2 tbsp ground cinnamon
  • 1 tsp ground allspice
  • ********************************************
  • 3 large carrots, grated
  • 100g sultana or raisins
  • 2 tsp lemon juice
  • Pinch of salt
  • [For cream cheese decoration]
  • 200g mascarpone cheese
  • 20g unsalted butter
  • 30g icing sugar
  • 1 lemon rind, grated


    1. Preheat the oven to 180C. Put the eggs, granulated sugar, vegetable(or olive)oil into a bowl and beat well.
    2. Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture.
    3. Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.
    4. Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely.
    5. For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.

Comments, questions and tips

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Zoe Deanna Rayment's picture
Zoe Deanna Rayment
18th Jul, 2019
Really gutted, came out super flat :( Was making our first ever homemade carrot cake with my 4 year old daughter, I did read reviews first but I was out of self raising flour, thought maybe a bit more baking powder would do the trick, but it really doesn't... Will definitely try the recipe again with self raising flour and 3 not so large carrots as the batter was very heavy. What we have made does seem like it would make a nice moist cake, but ours tasted more like bread pudding!
29th Apr, 2018
I made this cake yesterday and doubled the quantities exactly the only difference I made was adding the grated zest of a lemon and just used 1 tsp of mixed spice. After 50 minutes of cooking I checked the cake but was still gooey inside so cooked for a further 20 minutes. This cake tasted delicious and is very moist in the centre ... I hope it is meant to be moist and I have cooked it long enough although we haven’t got food poisoning!
Gina Massa's picture
Gina Massa
29th Nov, 2017
I was curious to try a lower fat version of my favourite cake. I made a few executive decisions; I added more carrots, raisins and therefore a little more flour and baking powder. Also a tea spoon of vanilla essence and half brown sugar half white. It has turned out a wonderful, tasty good textured cake. If I wanted a knockout cake I have to admit I'd use other recipes but for a great carrot cake to make on a week day just because you want a cake, I would recommend!
23rd Apr, 2016
And here is my rating.
23rd Apr, 2016
Yoohoo.... made my first carrot cake ever with this super low-fat recipe!!! ..... Thank you for bringing this online. Cake was delicious, still..... a bit too much moist inside and a bit flat. Going to improve next time with other flour (now I used simple plain flour).
6th Apr, 2016
Use self-raising wholemeal flour. Grate the carrots finely, use demerara sugar instead of granulated sugar.
6th Apr, 2016
Just made this as a birthday cake for my husband who is very health conscious. It was absolutely delicious. I made a few changes to it though. I used wholemeal self raising flour instead of plain flour. I also grated the carrots finely (when cooked you can't distinguish the carrots). I didn't use all spice because I'd forgotten to buy some; I only used 1 1/2 teaspoons of cinnamon and I used demerara sugar instead of granulated sugar. I also bought Betty Crocker cream cheese to decorate. It cooked within the time and it rose perfectly fine. So pleased with it. Now off to make another one for my Mother-In Law.
5th Oct, 2015
Absolutely nice and very recommended! Thanks for this amazing recipe! I made this cake recently, and it was the first time ever that my carrot cake has risen! So wondering why others complaining! Maybe you need to follow the recipe exactly! I used wholemeal flour to make it even healthier and also used less amount of sugar (brown sugar) and less butter. Definitely will make it again but want to use even less oil next time and some walnut instead!
29th Jun, 2014
Well this turned virtually as flat as it went in - I have't had that happen for years - very disappointing for my first go at a low fat cake. I did think it was odd to be using plain flour but I follow recipes - it needs SR flour with baking powder.
17th Aug, 2013
I have made this a few times, with a couple of tweaks. I use self raising flour, same amount, and stevia sugar, about 40 grams. I only use 2 tablespoons of oil. When I cook it, i bake for 50 mins, then turn off the oven and leave it to cool. This sets the cake nicely. My children love this cake, its quite moist and 'bread pudding' like. Always a hit!


Maisy Anne
18th Jun, 2016
How much baking powder to plain wholemeal flour for carrot cake?
5th Feb, 2015
I made this cake today and it was as flat as a pancake. Read further reviews and made some changes and its in the oven as I type.