4.Stir into the mixture, one ingredient at a time, the pineapple, carrots, walnuts and raisins. Just because you’re aiming to cut calories and eat healthy doesn’t mean that you necessarily have to forgo sweet treats! In a mixing bowl, combine the apple butter, applesauce, eggs, sugar and vanilla until smooth. After your cake is done cooking, allow it to reach room temperature and then spread cream cheese frosting on top or sprinkle powdered sugar on top.
You can tell if your cake is done by inserting a toothpick or knife into the center and seeing if the batter sticks. You can also use this batter to make low calorie carrot cupcakes!  Just bake 20-25 minutes until cooked.
I made this for a “healthy eating” themed day at my workplace today and people LOVED it! Not sure what the issue was as I make this all the time and friends and family love it (trust me, they’d say otherwise!). I apologize you didn’t like it, but I hope others try the recipe as this cake really is delicious when executed properly.


I almost called it the just carrot cake - because it has just the right amount of moisture, spice and flavour. If frosting, cool completely or cool before storing in a container or freezing for later on. While I still love my low calorie carrot cake recipe, I recently discovered an organic, gluten-free low calorie carrot cake mix by the brand Simply Organic. I actually added another tsp or two of cinnamon after tasting the batter (I like my carrot cake spicy!) Anyways, my colleagues LOVED it and couldn’t believe it was under 200 cals a slice and had applesauce in it. I’ve been doing some research on sugar free chocolates and I found a good online fudge store that sells sugar free chocolates very reasonably, and of course the chocolate is delicious! I followed it to a tee and it turned out very dense and tasted nothing like carrot, or anything really. The only thing I could taste was the low cal cream cheese frosting and even that wasn’t very good.
It has to be just right - so I've been testing a thousand and one different versions, adding things here, taking away things there and I have created the ultimate healthy carrot cake recipe - and by jove, is it good! For the amount of time it took to prep and bake, this is not worth it at all and now I’m left with a big cake and have no idea what to do with it.


Most spice loses its potency over time, so there probably wasn’t enough used in your recipe.
You'll have to let me know how the carrot cake goes - and be sure to snap a picture so I can add it to our reader showcase!
Quick question - I'm making this next weekend for a gluten-free party (well, someone's gluten-free so they figured vegan is close enough and I should make the treats) - do you think I could sub the flour for brown rice flour and something else? Not sure what the chances of getting gf self-raising flour this side on the bargain side of the wallet. I've used half gluten free oat flour and half buckwheat flour and it worked fine - but a gluten free flour or self raising flour mix is your best bet as it also has added starches to give the best results Otherwise you could try making your own mix with things like brown rice flour, tapioca starch, sorghum flour etx.
There are lots of different versions on the web and you may be able to find a mix which you already have the ingredients for!



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