SKINNY CARROT CAKE

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30 min Prep
2 hr 10 min Total
Pie Iconb
16 Servings

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53% fewer calories • 77% less sat fat • 73% less fat than the original recipe. Wonderful flavor remains while smart substitutions cut calories and fat.


Ingredient List
    Cake
  • Small check mark in a circle icon1/2 cup fat-free egg product
  • Small check mark in a circle icon1/3 cup canola oil
  • Small check mark in a circle icon1/3 cup canned pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon1/4 cup fat-free (skim) milk
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 cup Gold Medal™ whole wheat flour
  • Small check mark in a circle icon1 1/4 cups granulated sugar
  • Small check mark in a circle icon1 1/2 teaspoons baking powder
  • Small check mark in a circle icon1 1/2 teaspoons ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon baking soda
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon2 cups shredded carrots (about 4 medium)
    Frosting
  • Small check mark in a circle icon4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
  • Small check mark in a circle icon2 tablespoons butter or no-trans-fat 68% vegetable oil spread stick, softened
  • Small check mark in a circle icon1 1/2 teaspoons vanilla
  • Small check mark in a circle icon3 cups powdered sugar
  • Small check mark in a circle icon1/2 to 2 teaspoons fat-free (skim) milk
  • Small check mark in a circle icon1/3 cup chopped pecans
Preparation
  1. Heat oven to 350°F. Spray bottoms only of two 8-inch round cake pans with cooking spray. In large bowl, mix egg product, oil, pumpkin, 1/4 cup milk and 1 teaspoon vanilla with electric mixer on low speed until well blended.
  2. Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans.
  3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully run knife around sides of pans to loosen; remove from pans to cooling racks. Cool completely, about 1 hour.
  4. In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, beat in 1 1/2 teaspoons vanilla until well blended. Beat in powdered sugar, 1 cup at a time, until smooth. If necessary, add milk, 1/2 teaspoon at a time, until frosting is desired consistency. Spread frosting between cake layers and on top. Sprinkle with pecans.
Tips
  • Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.