Weight Watchers Carrot Cake - 5 Points Recipe

Name: Weight Watchers Carrot Cake - 5 Points
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 1/2 cup thawed frozen apple juice concentrate; 1 large egg; 1/4 cup nonfat milk; 2 tablespoons vegetable oil; 2 teaspoons vegetable oil; 2 tablespoons packed dark brown sugar; 1 cup shredded carrot; 1/2 cup golden raisin; 1/2 cup light cream cheese; 1 tablespoon honey

Servings: persons

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup thawed frozen apple juice concentrate
1 large egg
1/4 cup nonfat milk
2 tablespoons vegetable oil
2 teaspoons vegetable oil
2 tablespoons packed dark brown sugar
1 cup shredded carrot
1/2 cup golden raisin
1/2 cup light cream cheese
1 tablespoon honey

1
Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
2
In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
3
In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
4
Gradually add the flour mixture, stirring until just combined.
5
Scrape the batter into the pan.
6
Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
7
Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
8
Invert the cake onto a serving platter; spread the frosting over the top and sides.

427

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 16 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 1/2 teaspoons baking powder, 1/2 teaspoon cinnamon, and more.

Yes, Weight Watchers Carrot Cake - 5 Points 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!

Weight Watchers Carrot Cake - 5 Points

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions