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Whole Wheat Carrot Sheet Cake slice on plate

Whole Wheat Carrot Sheet Cake

Whole Wheat Carrot Sheet Cake is a healthier version of a classic that's just as moist with applesauce and pineapples topped with cream cheese frosting!

Course Dessert
Cuisine American
Keyword Whole wheat Carrot Sheet Cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24 servings
Calories 337 kcal
Author Sabrina

Ingredients

Carrot Cake:

  • 6 large egg whites
  • 1 ⅓ cups white sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup 2% milk
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour
  • 1 cup flour
  • 2 teaspoons baking soda
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 8 ounces crushed pineapple with juice , undrained
  • 2 cups carrots , finely grated
  • 1/2 cup raisins
  • 1/4 cup walnuts , finely chopped (optional)

Cream Cheese Frosting:

  • 12 ounces light cream cheese , softened
  • 1/4 cup unsalted butter , softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

To Finish:

  • 1/4 cup walnuts , finely chopped (optional)

Instructions

Carrot Cake:

  1. Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
  2. To your stand mixer add the egg whites and beat on high speed for 1 minute.

  3. Lower the speed to medium and add in the sugar, applesauce, milk and vanilla until well combined.
  4. Sift together the whole wheat flour, flour, baking soda, cinnamon, nutmeg, and cloves.
  5. Add it to the stand mixer on the lowest speed until just combined.
  6. With a spatula fold in the pineapples, carrots and raisins.
  7. Pour batter into baking dish and cook for 35-40 minutes or until the cake springs back when gently pressed.

Cream Cheese Frosting:

  1. To your stand mixer add the cream cheese, butter and vanilla extract on high speed until smooth and creamy.
  2. Turn off the stand mixer, add the powdered sugar and turn on the stand mixer on the lowest speed for 5 seconds.
  3. Turn speed up to medium until light and fluffy.

To Finish:

  1. Wait until cake is cooled and spread with cream cheese frosting.
  2. If desired, sprinkle with walnuts.
Nutrition Facts
Whole Wheat Carrot Sheet Cake
Amount Per Serving
Calories 337 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g20%
Cholesterol 13mg4%
Sodium 238mg10%
Potassium 198mg6%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 41g46%
Protein 5g10%
Vitamin A 1932IU39%
Vitamin C 2mg2%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.