Best Ever Moist Carrot Cake

Here's the Dish

Carrot cake is one of the most popular flavors this time of year thanks to a ‘certain bunny‘ that is loved by many!  This carrot cake is extremly rich and moist thanks to one special “secret” ingredient…the wonderfully nutritious and delicious~ Pumpkin!  All of the traditional flavors of this carrot cake pair perfectly with the taste of pumpkin, and it really takes the ‘moistness‘ of this spice cake to a whole new level! The interesting part, however, is that you can’t taste the pumpkin, but it adds a rich texture that allows this cake to be very moist, yet light at the same time!

One of the reasons I like carrot cake is because all of the warm spices pair perfectly with the sweet and tangy flavors of the cream cheese frosting! This recipe has a whipped cream cheese frosting, so there is even more sweet and fluffy frosting to go around!

If you plan on making a carrot cake for Easter, look no further than my moist carrot cake with whipped cream cheese frosting!


The estimated total time to make this recipe is 40-45 Minutes.


Begin by pre-heating oven to 350 degrees.


In a medium bowl, mix together the first seven (dry) ingredients.


Grate the carrots with a traditional grater, or using a food processor/blender.


Place the carrots in a small bowl, and mix them together with the rest of the (wet) ingredients. Then mix the wet and dry ingredients together, until everything is well combined.


Spray 2 (8-inch) round pans (or a 9×13 cake pan) with cooking spray. Pour batter evenly between the two pans.


Bake for 20-25 minutes, or until toothpick inserted in centers comes out clean. Let cakes cool completely.


To make the frosting, beat the cream cheese and sweetener together in a bowl with a mixer until well blended. Gently fold the cool whip and cream cheese together.


Stack cake layers on a cake plate, filling and frosting the layers with the whipped cream cheese frosting.


Garnish with crushed walnuts, or pretty decorative topping if desired! Enjoy!


Carrot Cake:
1 cupWhole wheat pastry flour
1 tspPumpkin pie spice or apple pie spice
2 tsp Cinnamon
1/2 tspSalt
1 1/2 tspBaking powder
3/4 tspBaking soda
3/4 cup Baking stevia OR 1 1/2 cup sweetener of choice that measures like sugar 1
2 cups Carrots, grated
1/2 cup Unsweetened almond milk (or skim milk)
4Egg whites
1/2 cup Pumpkin
Optional1/4 Cup raisins, or chopped walnuts/pecans
Whipped Cream Cheese Frosting:
1(8 oz) Container light cool whip
1 (8 oz) Package fat free cream cheese
1/4 cupBaking stevia OR 1/2 cup sweetener of choice that measures like sugar 2
Optional 1 tsp vanilla extract

1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 14-20, or adjust according to taste.

2 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 6-8, or adjust according to taste.

Katie's Tip!

You can also make this recipe into cupcakes!

Nutrition Breakdown

12 Servings (slices)
119 Calories Per Serving
3 g Fat
17 g Carbohydrate
2 g Fiber
5 g Sugar
6 g Protein
4 WWP+*

*Weight Watchers Points per serving


Andrea M said:

This is beautiful – i love your recipes and so appreciate the addition of the nutritional info! :)
also…Easter is my absolute favorite day of the year – perfect dessert for the menu!!

April 11th, 2011 — 10:29am  |  Reply

Angela @ Eat Spin Run Repeat said:

Oooooh wow. Carrot cake and pumpkin loaf are probably 2 of my all-time favourite baked goods, and you just married them together. I think that makes you one of my favourite people!

April 11th, 2011 — 10:47am  |  Reply

Rhonda said:

I cannot begin up tell how happy you have made this lady with child. Carrot cake is my absolute favorite and I am ecstatic about trying this healthy version. Thank you, Katie! Blessed be the Name of the Lord!!!

April 11th, 2011 — 11:31am  |  Reply

Sarah said:

Yum! I am a big fan of carrot cake with cream cheese icing. This looks delicious!

April 11th, 2011 — 12:37pm  |  Reply

Watty said:

I so wish that my family liked carrot cake. I’d eat the whole thing myself if I made it! (can I just have a slice please? :)

April 11th, 2011 — 12:40pm  |  Reply

Amanda- The Nutritionist Reviews said:

This looks awesome! I am bookmarking this recipe!

April 11th, 2011 — 2:10pm  |  Reply

Kylie said:

Looks delicious! I am wanting to make a carrot cake for Easter!

April 11th, 2011 — 6:23pm  |  Reply

Deb (SmoothieGirlEatsToo) said:

Love your recipe, your photos, your apron (Anthropologie?) and your curvy plate- I have the same one. And the fact that you include stats. Thank yoU!

April 11th, 2011 — 9:26pm  |  Reply

Emily said:

!!!!!!! *excitement* !!!!!!! This is wonderfully ironic because last week my husband and I went to a party where carrot cake was served… not a healthy one… But we had a piece, and it was DELICIOUS. Also a LITERAL yummy ache–so rich and delicious, but also oh so bad for me. I’m one to splurge every now and then, but my stomach started hurting after I got about halfway through my slice! Your recipe still sounds so rich and decadent without being a pain in the gut (or an inch to the butt) both literally. THANK YOU! Also, doesn’t carrot cake usually have nuts?

April 12th, 2011 — 9:09am  |  Reply

Katie Farrell said:

Thanks Emily! Yes…I actually included 1/4 cup nuts as an Optional Ingredient! :)

April 12th, 2011 — 10:01am  |  Reply

mary said:

Perfect! I am always in charge of dessert for our holidays and I have been searching for a yummy carrot cake. Looks great!

April 12th, 2011 — 12:03pm  |  Reply

Amanda said:

I gotta say, I like carrot cake, but what I am excited about is the cream cheese icing recipe! That is my favorite type of icing, just reading it makes me want to whip it up and just eat spoons of it! It never occured to me to make a fat free version. yay. Also, I love the nuts optional b/c I don’t like nuts in my food so carrot cake w/o the nuts makes it sound that much more delicious! :) Thanks! :)

April 13th, 2011 — 8:19pm  |  Reply

Kathleen @ KatsHealthCorner said:


April 14th, 2011 — 9:32am  |  Reply

Maryea {Happy Healthy Mama} said:

Adding pumpkin is genius!! I’m so excited to try your version of carrot cake. It looks so moist and love the health factor. Thank you!

April 15th, 2011 — 7:20pm  |  Reply

Marci said:

The flavor was really good and I liked how dense and moist it was for a “diet” cake. Thanks for this!

Also, pureed pineapple works really well in carrot cake recipes as a fat substitute instead of pumpkin. I’ve used it before, but I thought the pumpkin worked great too and is probably even better for you!

April 24th, 2011 — 8:06pm  |  Reply


AWESOME RECIPE Could you please put out a printable version? I sure would hate to lose this recipe.

April 28th, 2011 — 6:13am  |  Reply

Malika said:

I have a few questions… I want to use truvia sweetner packets and I’m not sure how many would be substantial. Also can soy milk be used instead of almond milk?

June 23rd, 2011 — 9:29pm  |  Reply

Christi said:

I too love your blog and am thankful to have found it! I have just recently begun counting calories and am so happy with my weight loss results but I have such a sweet tooth that most of the time I feel very deprived. I have been looking for a carrot muffin with lots of spice in it that also had pecans and raisins so I think this will be perfect for that purpose. I was wondering if you think this would turn out using applesauce instead of pumpkin? I would like to make these into cupcakes today but don’t have any pumpkin. If the applesauce won’t work that’s fine I can get some pumpkin but I didn’t want to waste all of my other ingredients just in case. Thanks so much and keep up the good work. It is wonderful that you use your platform not only to encourage people to practice better health but also to be a good witness for the Lord. Greetings from Knoxville, TN.

June 28th, 2011 — 6:33am  |  Reply

Ellie said:

I’m going to make this TOMORROW! Oh my gosh I’m so excited! Now the only this is how long does this hold out? (like does it have to stay in the fridge or chilled because of the use of cool whip?.. Also I’ve never used splenda but I just bought some and I am curious about how it will taste in this? ONE LAST THING! Would it turn out badly with the use of complete whole wheat flour? Sorry about all the questions but thank you!

June 30th, 2011 — 6:38pm  |  Reply

Kristin said:

Hello-new reader to your site, so glad I found it! I already made this cake and thought it was delicious. I like to use a mix of Stevia and Splenda because sometimes I end up with an aftertaste from using only Stevia( I use Stevia in the Raw). I’m now looking to make one of your no-bake cheesecakes; everything looks so tempting!

July 16th, 2011 — 2:58pm  |  Reply

Angela said:

I have made this in the round pans and it was awesome!!! How about making this in a 9×13? Any thoughts on cooking time and temp? Thanks!

January 3rd, 2012 — 3:50pm  |  Reply

Angela said:

oops…nevermind, just saw it in your post.

January 4th, 2012 — 10:46pm  |  Reply

Olivia said:

I made this the other week for my stepdads birthday….and everyone LOVED IT! (I had also made some Hungry girl cupcakes and they liked the carrot cake better!) Thank you, for becoming a part of my life…after losing 130 lbs. You make it just as delicious to eat healthy!

March 18th, 2012 — 11:09am  |  Reply

Holly said:

I made this for a potluck, and everyone loved it! The frosting is so light and creamy, and the cake itself is super moist. Amazing!

April 6th, 2012 — 6:33pm  |  Reply

Karen said:

Absolutely phenomenal – truly the best carrot cake I’ve ever tasted! I would never have thought it was light. The frosting is perfect, with the lightness of the whip topping and the tangy cream cheese flavor… this is joining my cookbook of all-time favorites!

April 7th, 2012 — 2:53pm  |  Reply

Nadine said:

Love that this shows every step

April 10th, 2012 — 11:15am  |  Reply

Adela said:

Katie, I just wanted to say thanks for creating this website. I love all the pictures and great steps. I made the carrot cake and it was delicious! My whole family loved it! I tried the coconut cake, but it didn’t turn out that good. It was gummy and sticky. I can’t wait to try more recipes! I love to cook and bake. My kids (14,11,8) Love the cooking channel and have asked me to make a cook book for them. So I started taking pictures of the food I make and type out the recipe. God Bless you and your family!

April 10th, 2012 — 6:40pm  |  Reply

Krista said:

Just a quick question…but I can’t find 8″ round cake pans! Would I be able to use 9″ instead? and would this change the cooking time?? :) Thanks!!! I’m making it tomorrow for a game night!!! Can’t wait to try it…and at only 4 points! yay :)

April 12th, 2012 — 7:19pm  |  Reply

Krista said:

Thanks for the info! I will probably just make it in a 9×13 pan so I don’t get TOO thin of cakes…I am on WW, so I don’t want to double my point value on it :) I just love how the carrot cake LOOKS when it’s layered…much more picturesque! Until the next time I make it, I’ll be scouring stores for 8″ pans :)

April 13th, 2012 — 5:43am  |  Reply

Elise said:

Thank you for this recipe! I had company last night and I cooked this cake. It was a success. I like that the number of WW points is there.

Have a good day.


April 29th, 2012 — 9:54am  |  Reply

Judy said:

I made this cake for my son’s birthday this weekend. WOW!!! So delish!! I will definitely be making this again!

May 7th, 2012 — 11:18am  |  Reply

Ange said:

Katie – my husband is the world’s biggest carrot cake fan – and I made this for him last night. He absolutely loved it (and the funny thing is he very much dislikes pumpkin but couldn’t taste it – i told him afterwards of course!)
Just wondering if you have any tips for me – is there anything I can add to make the cake rise a little more? I thought I could possibly make in a smaller pan and that might work for a thicker cake. Also in New Zealand we don’t have cool whip, so I used chilled and whipped evaporated milk. Any tips of what I could add to the evaporated milk to thicken more? It was pretty much amazing as is, so more than happy to make this again! Thank you.

May 12th, 2012 — 5:27pm  |  Reply

Dashing Dish said:

Hey Ange! Thank you so much! This made my day! :)

I would suggest a smaller pan as you said, but you will have to bake it longer :) if it starts to burn on top of the cake by any chance but isnt baked through, cover it with foil :)

Also, not sure what to say about the evaporated milk … I would maybe add another fat free or low fat cream cheese to the mix maybe! :)

May 12th, 2012 — 6:47pm  | 

Sonya Schroeder said:

Hey sweetie was just wondering if we do any of your cakes into cup cakes are the WWP still the same?

May 15th, 2012 — 10:03am  |  Reply

Sonya Schroeder said:

And can oat flour or coconut flour be used instead? Staying away from the white or wheat flour.

May 15th, 2012 — 10:04am  | 

Dashing Dish said:

never tried this one with oat flour…but i think it would work, cant say for sure until i tried it though… sorry! :(

May 15th, 2012 — 10:45am  | 

Dashing Dish said:

Hey Sonya! You would have to change the servings to the number of cupcakes you make… so the points would change.

May 15th, 2012 — 10:45am  | 

Cassidy Cunningham said:

We made this recipe tonight and it was delicious! Our entire family LOVED it! It was super easy to make and the frosting was absolutely amazing! It’s great to have a low calorie cream cheese frosting because we all love cream cheese!!

June 6th, 2012 — 10:43pm  |  Reply

Dana said:

Just made this and it was AMAZING! The only things I changed:

half a tub of cool whip (instead of whole)
two 9″ pans (baked for 20 min @ 350)
1/4 C of BOTH raisins and walnuts

I am definitely making this again. Thank you so much :)

July 28th, 2012 — 4:21pm  |  Reply

Raeme Padgett said:

Any advice on the carrots, mine always seem never cooked and really big and not flavorful? I usually use baby food carrots in mine and then your cake is more moist!

December 12th, 2012 — 3:21pm  |  Reply

Barbara Johnson said:

We LOVE carrot cake and this did NOT disappoint is AWESOME, MOIST and DELISIOUS! I ran to get Cool Whip and learned they have Cool Whip Cream Cheese Frosting in the same section so I got Cool Whip, and the ready made! It was
VERY good and fast! LOVE THIS recipe!

April 4th, 2013 — 12:03am  |  Reply

Jackie said:

Could we use almond flour? My dad is diabetic so almond flour would be best!

July 17th, 2013 — 10:30am  |  Reply

bethany littleton said:

If I was to use a baking blend which is half stevia half sugar, would I still use 3/4 cup?
Been trying to find a recipe without oil for agggges so thank you xx

September 28th, 2014 — 4:54am  |  Reply

Dashing Dish said:

yes :) or to taste…every stevia is a bit different tasting

September 29th, 2014 — 7:29am  | 

Katie Farrell said:

thanks deb! :) the aprons my moms! :) dont know where it’s from! :) love your blog too! :) xox

April 12th, 2011 — 5:13am  |  Reply

Katie Farrell said:

:) SO true about wanting to eat it up with a spoon amanda! Its SOOOO good that it’s hard to keep it on the cake while frosting! :)

April 14th, 2011 — 6:47am  |  Reply

Katie Farrell said:

hahahahahah thanks kathleen! :)

April 14th, 2011 — 9:10pm  |  Reply

Katie Farrell said:

malika …yes to the milk ….and as far as truvia, i have to say, i have never been a fan of the taste of truvia, so i’m not sure what it would equal out to…does it give you any info for sugar sub. in baking on the box or website?

June 24th, 2011 — 3:53am  |  Reply

Katie Farrell said:

hey christi! greetings from michigan! :) thanks for the sweet comments! as far as the pumpkin goes, you could definatley try the applesauce, although I would lessen the milk to 1/4 cup, and see if the batter looks too thick, then add an additional 1/4 cup (so it would total 1/2 cup milk instead of 3/4 cup! )

June 28th, 2011 — 8:24am  |  Reply

Katie Farrell said:

hey ellie! great ?’s! white flour would work just as well! ww is just ‘healthier’ which is what i’m all about, but it would def. turn out with white! splenda should taste very similar to sugar in baked goods such as this! most people cant tell a difference!

as far as the cool whip goes, it should hold in the fridge just as long as regular frosting! :)

July 1st, 2011 — 2:07am  |  Reply

Katie Farrell said:

9 inch pans may work, i just worry that the cakes will come out too thin krista… you could always double the batter (or just have thinner cakes!) :)

April 13th, 2012 — 3:03am  |  Reply

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