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| 1/2 | cup fat-free egg product |
| 1/3 | cup canola oil |
| 1/3 | cup canned pumpkin (not pumpkin pie mix) |
| 1/4 | cup fat-free (skim) milk |
| 1 | teaspoon vanilla |
| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup Gold Medal® whole wheat flour |
| 1 1/4 | cups granulated sugar |
| 1 1/2 | teaspoons baking powder |
| 1 1/2 | teaspoons ground cinnamon |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 2 | cups shredded carrots (about 4 medium) |
|
| 4 | oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened |
| 2 | tablespoons butter or no-trans-fat 68% vegetable oil spread stick, softened |
| 1 1/2 | teaspoons vanilla |
| 3 | cups powdered sugar |
| 1/2 | to 2 teaspoons fat-free (skim) milk |
| 1/3 | cup chopped pecans |
| 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. |
| Decrease baking powder to 1 1/4 teaspoons. In step 3, bake 30 to 35 minutes. |
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| 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. |
Nutrition Information:
300 ( 90); 10g ( 2 1/2g, 0g); 10mg; 190mg; 50g ( 1g, 39g); 3g 70%; 0%; 6%; 6% 1/2 ; 3 ; 0 ; 2 3