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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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Make With
Gold Medal Flour
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-
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.
-
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.
-
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.
-
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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300
Calories
10g
Total Fat
3g
Protein
50g
Total Carbohydrate
39g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 300
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 190mg
- 8%
- Potassium
- 115mg
- 3%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 39g
- Protein
- 3g
- Vitamin A
- 70%
- 70%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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Recipe Tips
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var configuration = {"title":"Skinny Carrot Cake","introduction":"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.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/hsazhpEyl0yuuPsHq5e_Kg_webp_base.webp?v=aa950684\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/hsazhpEyl0yuuPsHq5e_Kg_webp_base.webp?v=aa950684\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/hsazhpEyl0yuuPsHq5e_Kg_webp_base.webp?v=aa950684\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Skinny Carrot Cake"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Jan 30, 2020"}},"ingredientGroups":[{"name":"Cake","ingredients":[{"quantity":"1/2","description":"cup fat-free egg product"},{"quantity":"1/3","description":"cup canola oil"},{"quantity":"1/3","description":"cup canned pumpkin (not pumpkin pie mix)"},{"quantity":"1/4","description":"cup fat-free (skim) milk"},{"quantity":"1","description":"teaspoon vanilla"},{"quantity":"1","description":"cup Gold Medal™ all-purpose flour"},{"quantity":"1/2","description":"cup Gold Medal™ whole wheat flour"},{"quantity":"1 1/4","description":"cups granulated sugar"},{"quantity":"1 1/2","description":"teaspoons baking powder"},{"quantity":"1 1/2","description":"teaspoons ground cinnamon"},{"quantity":"1/2","description":"teaspoon baking soda"},{"quantity":"1/4","description":"teaspoon salt"},{"quantity":"2","description":"cups shredded carrots (about 4 medium)"}]},{"name":"Frosting","ingredients":[{"quantity":"4","description":"oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened"},{"quantity":"2","description":"tablespoons butter or no-trans-fat 68% vegetable oil spread stick, softened"},{"quantity":"1 1/2","description":"teaspoons vanilla"},{"quantity":"3","description":"cups powdered sugar"},{"quantity":"1/2","description":"to 2 teaspoons fat-free (skim) milk"},{"quantity":"1/3","description":"cup chopped pecans"}]}],"steps":[{"description":"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."},{"description":"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."},{"description":"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."},{"description":"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. 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