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Skinny Carrot Cake

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Skinny Carrot Cake
  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 16
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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.
By Betty Crocker Kitchens
Updated Jan 30, 2020

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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition

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
% Daily Value*:
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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