Photo of Multi-grain carrot cake with cream cheese frosting by WW

Multi-grain carrot cake with cream cheese frosting

Total Time
55 min
20 min
35 min
Vegetables in cake? Sure! Carrots add wonderful moistness and natural sweetness to the mixture, and are the perfect complement to pumpkin spice blends, holiday pie spices, or simple cinnamon like in this recipe. Cream cheese frosting is the classic carrot cake topping. We've called for light cream cheese, and you could spread the frosting sparingly to let the cake's great flavors really shine. Set a timer so you don't overcook the cake. Part of what makes carrot cake so loved by all, despite its humble main ingredient, is its moist, almost gooey crumb.


All-purpose flour

¾ cup(s)

Whole-grain wheat flour


Baking soda

1 tsp

Ground cinnamon

1 tsp

Table salt

½ tsp


1 large egg(s)

Egg whites

2 large


¾ cup(s)

Vegetable oil

¼ cup(s)

Fresh lemon juice

1 Tbsp


3 cup(s), grated

Low fat cream cheese

3 oz, softened

Powdered sugar (confectioner's)

3 Tbsp

Vanilla extract

½ tsp


  1. Heat oven to 350F. Lightly coat the bottom of an 8-inch 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, slice into 10 pieces, and serve.
  5. Serving size: 1 slice