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Recipe Makeover

Carrot Cake

The carrot contains more sugar than any other vegetable except the beet. As a result, carrots have been used as a "sweet" ingredient for hundreds of years. Carrot cakes are a delicious option for dessert, and although we can't say it counts as a vegetable serving, it can be a healthy end to a meal. Traditional carrot cakes are laden with fat and sugar, making them waistline-busters.

With a few simple changes we were able to give this classic dessert a face-lift. FoodFit's executive chef Bonnie Moore was able to cut more than 100 calories, a remarkable 10 grams of fat and 14 grams of saturated fat without losing the delicious taste or moist texture!

Bonnie was able to make these changes by:

  • Reducing the amount of butter used
  • Using 1 whole egg and 1 egg white, instead of 2 whole eggs
  • Adding pineapple and raisins for moistness and flavor
  • Reducing the amount of walnuts used
  • For the icing, choosing low-fat cream cheese, reducing the amount of sugar used and eliminating the butter

Main Ingredients
For the cake:
2 eggs
1 cup sugar
cup oil
1 cup flour
2 medium carrots (1cup)
cup walnuts

For the icing:
2 tablespoons butter
2 ounces cream cheese
1 cup confectioners' sugar

Main Ingredients
For the cake:
cup butter
1 egg
1 egg white
2 medium carrots (1 cup)
cup brown sugar
1 cup flour
1/3 cup pineapple
cup raisins
cup walnuts

For the icing:
4 ounces low-fat cream cheese
1 cup confectioners' sugar


Calories: 354
Total Fat: 21 g
Saturated Fat: 4 g
Protein: 4 g
Total Carbohydrates: 49 g
Cholesterol: 46 mg
Dietary Fiber: 1 g
Sodium: 133 mg
Percent Calories from Fat: 52%
Percent Calories from Protein: 4%
Percent Calories from Carbohydrates: 43%

Calories: 234
Total Fat: 10 g
Saturated Fat: 6 g
Protein: 3 g
Total Carbohydrates: 34 g
Cholesterol: 43 mg
Dietary Fiber: 1 g
Sodium: 94 mg
Percent Calories from Fat: 36%
Percent Calories from Protein: 5%
Percent Calories from Carbohydrates: 58%

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