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Steps
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.
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Cream cheese frosting is a go-to finish for carrot cake, but you can try substituting it with an orange glaze for an even lighter approach: mix powdered sugar with a few teaspoons of fresh orange juice and a little grated zest until it reaches the right consistency for drizzling on top of your cake.
Looking for an even lighter dessert to enjoy? These Better-For-You Chocolate Cupcakes are just 150 calories per serving thanks to a surprising secret ingredient.
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