Low Calorie Carrot Cake that STILL hits like dessert? Yes please.
This sweet little treat is high in flavor, low in calories, and perfect for spring. I baked mine in an 8×8 dish, but you can easily double it for a crowd (or just more leftovers… I won’t judge).
Here’s the recipe:
Wet ingredients:
• 1 egg
• 2 ripe bananas
• ½ tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• 115g shredded carrots
• ⅓ cup sugar-free maple syrup
• ½ cup nonfat plain Greek yogurt
Dry ingredients:
• 1 cup oat flour
• ¾ cup quick oats
• 1 tsp baking soda
Frosting (YES, there’s frosting!):
• 1 (5.3oz) Chobani Zero Sugar Vanilla Greek Yogurt
• 2 Light Laughing Cow wedges
• ½ tsp sugar-free cheesecake pudding mix
• ½ tbsp sugar-free maple syrup
For the cake:
Use a food processor to blend the first 5 ingredients until smooth. Add the carrots, syrup and yogurt. Blend again until smooth with tiny carrot pieces. Add the oat flour oats and baking soda. Do not blend. Mix with a spoon or rubber spatula.
Line an 8×8 pan with parchment paper. Pot batter into dish and bake at 350F for 45 minutes.
For frosting: microwave the laughing cow wedges for 20 seconds to soften and mix with yogurt. Add pudding mix and syrup and mix till smooth, then frost your cake when the cake is cooled.
Nuts are optional and not in calorie count.
Mix, bake at 350 for ~45 min, cool, frost, and enjoy every bite.
This is the kind of recipe that makes fat loss feel satisfying instead of restrictive. You don’t have to give up dessert — you just have to get a little creative.
Save this one, share it with a friend, and let me know if you want more spring treats like this!
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