Any healthy carrot cake recipes out there?

I make a carrot cake of sorts -- actually I eat them as cupcakes and/or breakfast muffins & they're delish! All it takes is a box of carrot cake mix (and sometimes I use spice cake mix to change it up) and one can of puréed pumpkin. Literally omit all the ingredients it says to add and just mix the can of pumpkin with the cake mix and put into muffin tin and cook as directed. Sometimes I add a dash of raw oatmeal for added fiber or just leave them as is. I swear they are so moist and equal out to about 140-160 calories a piece depending how big I make them! I hope this sort of helps for what you were looking for )

I would personally save the calories and just eat the real thing, but you can always do the pumpkin thing an above poster said, OR make tiny versions of the full flavor kind and limit your portions.
ETA: Nut flours are also a great substitute if you're looking to cut calories, and something tells me that pecan flour would make an OUT OF THIS WORLD carrot cake.

I've made this before and it is really good.

http://www.skinnytaste.com/2010/03/super-moist-carrot-cake-with-cream.html

Sarabeartx, you're a genius! I made these this afternoon and my whole family loved them. Bonus, the house smells amazing!

http://chefambershea.com/2013/05/06/practically-raw-desserts-recipe-enlightened-carrot-cake/

Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Oil-Free, Nut-Free Variation
Low-Fat, Low-Calorie, No Added Sugars, Raw

I agree skinnytaste has an awesome carrot cake recipe

maybe if you replaced the sugar with splenda and found a healthy icing option:

1. mix 100g ground nuts (almond or filberts), 40g flour and 1tsp baking powder in a bowl.
2. in a separate bowl mix 100g sugar (or splenda) 1 pinch salt and 2 egg yolks until light, add peel of 1/2 lemon and a tbsp of lemon juice. optional: add a pinch of ground cinnamon and maybe cloves.
3. add 100g of grated carrots.
4. beat the two egg whites and layer them into the mix along with the nut/flour mixture.
5. pour it in a square 9" baking pan (about 1/2-1" thick) and throw it in the cold oven. turn it on to 350F. bake about 30 minutes, until stick inserted into the middle comes out clean.
5. cool on wire rack, cut into 4 squares, layer them with cream or icing.

makes plenty of cake for 2, or a snack for 4.

for the icing i just took store bought cream cheese frosting and mixed it 50:50 with sour cream - a bit runny, but tastey.

you can even cut the ingredients in half and make muffins or cupcakes from the mixture (that was my thought last time, since i just felt soo guilty after eating half the cake).

Bump for later - I'm a carrot cake monster!