Light Chocolate Carrot Cake With Chocolate Cream Ch

Name: Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 1/2 cups all-purpose flour, sifted; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground cloves; 1/4 cup walnuts, chopped and toasted; 1/4 cup shredded coconut; 1/2 cup raisins; 3/4 cup egg substitute (like Egg Beaters); 3/4 cup brown sugar or 3/4 cup Splenda brown sugar blend; 3/4 cup sugar or 3/4 cup Splenda Sugar Blend for Baking; 2 (1 1/2 ounce) boxes fat-free sugar-free instant chocolate pudding mix (Jello 1.4 oz boxes); 1 cup fat free sour cream; 3 cups carrots, grated; ICING; 4 ounces fat free cream cheese; 4 ounces neufchatel cheese; 2 tablespoons unsweetened cocoa powder; 2 cups powdered sugar

Servings: persons

CAKE
1 1/2 cups all-purpose flour, sifted
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 cup walnuts, chopped and toasted
1/4 cup shredded coconut
1/2 cup raisins
3/4 cup egg substitute (like Egg Beaters)
3/4 cup brown sugar or 3/4 cup Splenda brown sugar blend
3/4 cup sugar or 3/4 cup Splenda Sugar Blend for Baking
2 (1 1/2 ounce) boxes fat-free sugar-free instant chocolate pudding mix (Jello 1.4 oz boxes)
1 cup fat free sour cream
3 cups carrots, grated
ICING
4 ounces fat free cream cheese
4 ounces neufchatel cheese
2 tablespoons unsweetened cocoa powder
2 cups powdered sugar

1
CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.
2
In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.
3
Add flour mixture all at once, mixing just until evenly combined.
4
Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.
5
Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
6
Let cool.
7
TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.
8
Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
9
Spread over the cooled cake.

1545

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: CAKE, 1 1/2 cups all-purpose flour, sifted, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and more.

Yes, Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions