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Weight Watchers No Sugar No Flour Carrot Cake

Weight Watchers No Sugar No Flour Carrot Cake Recipe

Allan
This Weight Watchers No Sugar No Flour Carrot Cake has a moist, cinnamon-spiced oat and carrot crumb topped with tangy Greek yogurt cream cheese frosting. It skips added conventional sugar and wheat flour while using measured ingredients to create a more portion-conscious dessert. Each of the nine slices is estimated at 170–190 calories, with approximately 10–12 grams of protein. It is a satisfying option when you want the familiar taste of carrot cake without making a traditional bakery-style version.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9
Calories 190 kcal

Ingredients
  

For the cake:

  • 2 cups 160 g old-fashioned rolled oats
  • 2 cups about 220 g finely grated carrots
  • 2 large eggs
  • 1 cup 245 g plain nonfat Greek yogurt
  • ½ cup 122 g unsweetened applesauce
  • ⅓ cup granulated zero-calorie baking sweetener
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • ¼ cup 30 g chopped walnuts

For the frosting:

  • 4 ounces 113 g reduced-fat cream cheese, softened
  • ½ cup 120 g plain nonfat Greek yogurt
  • 2 tablespoons powdered zero-calorie sweetener
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly coat an 8-inch square baking pan with cooking spray and line the bottom with parchment paper.
  • Blend the rolled oats until they form a fine, flour-like powder.
  • In a large bowl, whisk together the blended oats, baking powder, baking soda, cinnamon, and salt.
  • In a separate bowl, whisk the eggs, Greek yogurt, applesauce, granulated sweetener, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients and fold until combined. Fold in the grated carrots and chopped walnuts.
  • Let the batter rest for 5 minutes, then spread it evenly in the prepared pan.
  • Bake for 28–35 minutes, checking the center with a toothpick. It should come out without wet batter, although a few moist crumbs are fine.
  • Cool the cake in the pan for 15–20 minutes, then transfer it to a cooling rack and let it cool completely.
  • Beat the softened cream cheese until smooth. Add the Greek yogurt, powdered sweetener, and vanilla, then mix until creamy.
  • Spread the frosting over the cooled cake. Refrigerate for 20–30 minutes to help the topping firm up, then cut into 9 equal squares.