Photo of Carrot Cake with a Lemon Glaze by WW

Carrot Cake with a Lemon Glaze

Total Time
1 hr 18 min
18 min
1 hr
Fantastic as written or made with clove and nutmeg instead of the freshly grated ginger. Can also be made into mini muffins.*


Cooking spray

2 spray(s)

All-purpose flour

1 cup(s)

Whole wheat flour

1 cup(s)

Baking powder

1¼ tsp

Baking soda

1 tsp

Table salt

1 tsp

Ground cinnamon

1 tsp

Packed brown sugar

½ cup(s)


¼ cup(s), granulated


2 large egg(s), beaten

Unsalted butter

¼ cup(s), melted

Unsweetened applesauce

½ cup(s)

Shredded carrots

2 cup(s), finely grated (about 1/2 lb carrots)

Fresh ginger

2 tsp, fresh, grated

Canned carrot juice

4 fl oz, or fresh (1/2 cup)

Powdered sugar (confectioner's)

½ cup(s)

Vanilla extract

½ tsp

Fresh lemon juice

2 tsp, or less to taste

Low fat cream cheese

2 Tbsp, at room temperature


  1. Preheat oven to 350°F. Generously coat a bundt pan with cooking spray.
  2. In a medium bowl, whisk together both types of flour, baking powder, baking soda, salt and cinnamon; set aside.
  3. Using an electric mixer, in a large bowl, beat together both sugars, eggs and melted butter until light and fluffy. Add applesauce; beat again. Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended; beat on high for 30 seconds more.
  4. Pour batter into prepared pan; smooth top. Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 15 minutes; turn cake out onto a wire rack to cool completely.
  5. While cake is cooling, combing icing ingredients in a medium bowl; using an electric mixer, beat until well-combined. (Add water for desired consistency if necessary.) Drizzle or pour icing over top of cake; let sit a few minutes. Slice into 16 pieces and serve. Yields 1 piece per serving.


*Will affect cooking time.