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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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( 33 Ratings)

33 Ratings

5 Stars 58%

4 Stars 15%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 7 )

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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

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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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 1/7/2013 10:28:33 PM REPORT ABUSE Josey2 said:

Rating:

This is to answer Novela's question (10/7/2012 post) about raw carrots. I am wondering if the baby food puréed carrots could work for you. Just a thought.

This reply was: Helpful Inspiring

Posted 10/7/2012 12:00:13 PM REPORT ABUSE novela said:

Rating:

would love to make this delicious sounding cake, sounds healthy,but just found out have gastritis, is there any other way i can use a substitute carrot ingredient because i can't use raw carrot, thanks.

This reply was: Helpful Inspiring