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  • Writer's pictureJenn Clayton

Carrot Cake with Frosting

This cake is DIVINE!! Frosted, moist, healthy and WW friendly!

A HUGE serving of this killer cake is just what the Dr. ordered! Seriously.....make this!

Full recipe in video below!


1 1/2 cups Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 tablespoon Daks Pumpkin Spice (to order-

Code- jennswwjourney

1/4 teaspoon Salt

1 tablespoon light Butter

1 egg- room temp

2 teaspoons Vanilla

1/2 cup Pure Maple Syrup

1/4 cup plain nonfat Greek Yogurt

1/4 cup nonfat Milk

2 cups grated Carrots


8 ounces low-fat Ricotta Cheese

3 tablespoons non-fat Greek Yogurt

2 tablespoons Honey

1 teaspoon Vanilla

Preheat oven to 350 degrees and spray a 9x9 baking dish with nonstick cooking spray.

Whisk together the flour, baking powder, baking soda, Daks and salt. Add remaining ingredients and stir until combined- do not over mix.

Spread into baking dish and bake for 28-30 minutes or until a toothpick comes out clean.

While baking- combine all the icing ingredients and stir until smooth. Set aside.

Allow cake to cool completely and then frost. Cut into 9 squares and ENJOY!

9 Servings:

6sp (all plans)

203 Calories

Recipe inspiration from

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