Skinny Carrot Cake

Name: Skinny Carrot Cake
Prep time: 30 min
Total time: 2 h 10 min
Yield: 16
Ingredients: 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); 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

30 Minutes Prep2 Hours 10 Minutes Total
16 Servings
300 Calories per Serving

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

Ingredient List

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

Preparation

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.

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.

Nutrition Information

Servings: 16

Serving size: 1 Serving

Amount per serving (Calories ): 300

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	10g	15%
Saturated Fat	2&½g	12%
Trans Fat	0g	% Value not available
Cholesterol	10mg	3%
Sodium	190mg	8%
Total Carbohydrate	50g	17%
Dietary Fiber	1g	6%
Soluble Fiber	0g	% Value not available
Sugars	39g	% Value not available
Protein	3g	% Value not available
Vitamin D	Value not available	2%
Vitamin E	Value not available	6%
Calcium	Value not available	6%
Iron	Value not available	6%
Potassium	115mg	3%
Thiamin	Value not available	8%
Riboflavin	Value not available	10%
Niacin	Value not available	4%
Vitamin B6	Value not available	4%
Vitamin B12	Value not available	4%
Pantothenic Acid	Value not available	4%
Phosphorus	Value not available	6%
Magnesium	Value not available	4%
Zinc	Value not available	2%
Manganese	Value not available	20%
Selenium	Value not available	10%
Copper	Value not available	4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.