Carrot cake for less than 150 calories? We must be dreaming! Featuring freshly grated carrots, crunchy walnuts and a creamy, dreamy maple-flavored icing, this classic Homemade Carrot Cake recipe is the perfect sweet treat for your weight loss plan.
Baking season calls for sweet treats! Whip up this family favorite for a healthy holiday dessert that everyone will love. For added presentation, top it with some carrot-shaped cake toppers, edible decorations or a handmade carrot design with food coloring. This dessert is so delicious, the whole family will be fighting over the last slice!
One slice of this Homemade Carrot Cake clocks in at just 147 calories per serving. It counts as half of a PowerFuel, half of a SmartCarb and two Extras on your Nutrisystem weight loss plan. Want to add another PowerFuel? Feel free to top your carrot cake with some extra walnuts or enjoy it with a glass of skim milk! Just be sure to log this addition in the NuMi app to keep track of your daily food intake. Click here log your dessert in your NuMi journal! >
Just because you’re on a healthy weight loss plan, that doesn’t mean you can’t enjoy cake! Check out some of our favorite cake recipes from The Leaf below:
- Mini Pumpkin Cheesecake Bites >
- Instant Pot Maple Walnut Cheesecake >
- Instant Pot Apple Cake >
- 5-Ingredient Flourless Chocolate Raspberry Cake >
- Strawberry Icebox Cake with Lemon >
- Pumpkin Spice Mug Cake >
- Whole Wheat Gingerbread Bundt Cake >
- Instant Pot Gingerbread Cheesecake >
- Chocolate Protein Cake Pops >
- Mini No-Bake Lemon Coconut Cheesecake Bites >
- Cinnamon Protein Mug Cake >
Don’t feel like baking? Stock up on the frozen Carrot Cake Cupcake from Nutrisystem! It’s perfectly portioned for your weight loss plan and we even deliver it to your home.
Reach your weight loss goals with a convenient meal delivery service! Nutrisystem sends perfectly portioned meals and snacks directly to your door. Learn more about our programs here! >
Calories per Serving: 147
On Nutrisystem, Count As: ½ PowerFuel, ½ SmartCarb and 2 Extras
- 1 ½ cup whole wheat pastry flour
- 1 ½ tsp. cinnamon
- ½ tsp. nutmeg
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- 1 egg, room temperature
- ¼ cup nonfat plain Greek yogurt
- 1 Tbsp. coconut oil, melted
- ½ cup maple syrup
- 2 Tbsp. unsweetened applesauce
- ¼ cup nonfat milk
- 2 tsp. vanilla extract
- 2 cup carrots, finely grated
- ½ cup chopped walnuts
- 1 cup ricotta cheese, part skim
- 3 Tbsp. nonfat plain Greek yogurt
- 1 tsp. vanilla extract
- 2 Tbsp. maple syrup
- 1 tsp. stevia
- ¼ tsp. nutmeg
- Preheat oven to 350°F. Coast A 9-inch baking pan with nonstick spray.
- In a medium-sized bowl, mix flour, cinnamon, nutmeg, baking powder and baking soda.
- In a separate bowl, mix together the egg and coconut oil. Stir in the yogurt, syrup, applesauce, milk and vanilla extract.
- Slowly add in the dry ingredients to the wet ingredients, stirring until well-incorporated.
- Fold in the carrots and walnuts.
- Spread the batter into the prepared baking pan. Bake for 23-28 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- To make the frosting, stir together the ricotta, yogurt, syrup, stevia, vanilla and nutmeg. Spread the icing onto the cooled cake.
- Refrigerate the frosted cake for 2 hours before serving.