Photo of Gold Carrot Cake by WW

Gold Carrot Cake

PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
Vegetables in cake? Sure! They add wonderful moistness and natural sweetness to the mixture.


All-purpose flour

¾ cup(s)

Whole-grain wheat flour


Baking soda

1 tsp(s)

Ground cinnamon

1 tsp(s)

Table salt

½ tsp(s)

Raw egg(s)

1 large

Egg white(s)

2 egg white(s)


¾ cup(s)

Vegetable oil

¼ cup(s)

Fresh lemon juice

1 tbsp(s)

Uncooked carrot(s)

3 cup(s), grated

Low fat cream cheese

3 oz, softened

Powdered sugar (icing sugar)

3 tbsp(s)

Vanilla extract

½ tsp(s)


  1. Heat oven to 350ºF (175ºC). Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.
  2. In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended.
  3. Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely.
  4. Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake and serve.