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

Daily Values (Amount per serving)

Total Fat 10g 15%, Saturated Fat 2 1/2g 12%, Cholesterol 10mg 3%, Sodium 190mg 8%, Potassium 115mg 3%, Total Carbohydrate 50g 17%, Dietary Fiber 1g 6%, Vitamin A 70%, Vitamin C 0%, Calcium 6%, Iron 6%, Vitamin D 2%, Vitamin E 6%, Thiamin 8%, Riboflavin 10%, Niacin 4%, Vitamin B6 4%, Folic Acid 6%, Vitamin B12 4%, Pantothenic Acid 4%, Phosphorus 6%, Magnesium 4%, Zinc 2%, Selenium 10%, Copper 4%, Manganese 20%

Other Nutrients (Amount per serving)

Calories 300, Calories from Fat 90, Trans Fat 0g, Monounsaturated Fat 4 1/2g, Polyunsaturated Fat 2g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 39g, Protein 3g, Beta-Carotene 100%, Omega-3 0g, Carbohydrate Choice 3, Starch 1/2, Fruit 0, Other Carbohydrate 3, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp