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Healthified Carrot Cake

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

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 (34) 8 Reviews
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  • Prep Time 30 min
  • Total Time 2 hr 10 min
  • Servings 16

Ingredients

Cake

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)

Frosting

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
190mg
190%;
Total Carbohydrate
50g
50%
(Dietary Fiber
1g
1%
  Sugars
39g
39%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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