Skinny Carrot Cake

Prep 30 min
Total 2 hr 10 min
Servings 16

Don’t be fooled by the name, once you take a bite of this delightful cake, you’ll hardly be able to tell the difference between this lightened-up treat and the classic. Two layers of sweet carrot cake are separated with a velvety cream cheese frosting and sprinkled with chopped pecans for a dreamy dessert you would never guess is 300 calories per serving. The secret? It only takes a few smart substitutions, like using skim milk and reduced fat cream cheese, to create a better-for-you dessert without sacrificing the decadent flavors you love. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 30, 2020

Make with

Gold Medal Flour

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

teaspoon vanilla

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

cups shredded carrots (about 4 medium)

Frosting

oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened

tablespoons butter or no-trans-fat 68% vegetable oil spread stick, softened

1 1/2

teaspoons vanilla

cups powdered sugar

1/2

to 2 teaspoons fat-free (skim) milk

1/3

cup chopped pecans

Steps

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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.

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.