- An easy, semi-homemade, carrot cake recipe for potlucks and parties.
- No one will guess this sweet and sticky cake has 85 less calories than the standard recipe. 4 Weight Watchers Points Plus per serving.
- The hands-on time is under 10 minutes and you only need a few tools compared to baking from complete scratch.
If you like carrot cake you are going to LOVE this, super easy to bake at home, lighter version!
A couple years ago I shared a recipe for 3 Ingredient Lemon Cake and it quickly become one of the most popular recipes on my site. It’s popularity tells me that you must like two things, cake and super-simple short-cut recipes. So, I’m back at it with another take on the 3 ingredient cake. Hey, I rhymed!
This time I made a classic carrot cake. As luscious as the lemon cake was I think this carrot cake is my new favorite. In both cases, rather than baking up light and airy the cake comes out super moist, so sweet, and right on the verge of being ooey-gooey. If we were talking about chocolate it would be the ultimate in fudgey decadence. By the way, what the heck is “fudgey’s” non-chocolate equivalent?
The 3 ingredient method is simple but I will say I have only tried this carrot cake version with the Duncan Hines Decadent Carrot Cake mix. I really like that it comes with a separate pouch of dehydrated carrot shreds and raisins. You get to rehydrate the carrots before stirring them into the cake batter. The combination of carrot, raisins, and pineapple give the cake the essential classic carrot cake texture. I also like that there are no nuts. I like nuts in a lot of things but not in carrot cake.
You do not need to finish this cake with anything, it could be served just as it comes out of the oven or with a quick dusting of powdered sugar. It would also be delightful with a dot of light whipped topping. Personally I was in the mood to go fully classic and whipped up a light cream cheese frosting using my new favorite grocery find – Greek yogurt cream cheese. It is light and tangy like cream cheese but with way less fat and calories and more protein. I find it at my local Kroger stores for under $2 for an 8 oz package. You can find the recipe for Light Cream Cheese Frosting (plus an entire chapter on staying on track during holidays) in my, free, ebook Eat Merrily & Be Light (get the book).
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- 1 (20oz) can of crushed pineapple in its own juice
- 1 box of Duncan Hines Decadent Carrot Cake Mix
- ¾ cup plain, fat-free, Greek yogurt
- butter or non-stick spray and flour for the pan
- Pour the entire can of pineapple (fruit and juice) into a 4 cup mixing bowl. Add the contents of the carrot and raisin pouch, stir, and let sit for 5 minutes (or longer).
- Meanwhile, set your oven rack to the vertical center and preheat the oven to 350F. Coat the inside of a 13x9 cake pan with a thin, even, layer of butter or non-stick spray. Dust the inside of the pan with flour, tap the sides to cover the entire surface, shake out any excess flour.
- In a large mixing bowl add the contents dry cake batter pouch, the pineapple mixture, and the yogurt. Fold the ingredients together until they are fully combined with no pockets of dry mix. The batter will be very thick.
- Spread the batter in an even layer in the cake pan and bake for 35 minutes. When baked the center should be sticky but firm to the touch. Let the cake cool completely before decorating and serving.
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