Print

1K
Save

603
Pinterest

553
Email

109
Facebook

68

Skinny Carrot Cake

Prep 30 min
Total 2 hr 10 min
Servings 16

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

By Betty Crocker Kitchens

Updated March 10, 2016

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

Hide Images

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

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.