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4 from 1 vote

Lighter Carrot Cake

This gluten free carrot cake is made lighter with half the oil, sugar and eggs but just as much flavor! Topped with a homemade cream cheese glaze, this moist carrot is to die for!
Servings: 12 -14


For the Carrot Cake:

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup vegetable oil
  • 1/2 cup low fat vanilla greek yogurt
  • 2 eggs
  • 1/2 cup crushed pineapple
  • 2 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups grated carrots

For the Cream Cheese Frosting:

  • 8 oz Neufchatel cheese (softened)
  • 2 TBS butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 2-3 TBS milk


  • Preheat your oven to 350 degrees.
  • Combine your brown sugar, sugar, oil, greek yogurt, eggs, and crushed pineapple in a large bowl.
  • In another bowl, combine your flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Add your flour mixture to your sugar mixture and stir together.
  • Fold in the carrots and mix well.
  • Pour the batter into a greased and lightly floured bundt pan.
  • Bake for 45-50 minutes until a toothpick comes out clean.
  • Allow to cool completely.
  • Whip your cream cheese until smooth.
  • Add in your butter and powdered sugar and continue to mix until frosting is completely blended.
  • Add in your milk 1 TBS at a time, until frosting is thin enough to lightly drape over the top of the cake and down the sides.
  • Cover cake in cream cheese frosting as desired.
  • Slice and serve.


Store leftovers in the fridge, covered for up to 4 to 5 days