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.
Skinny Carrot Cake
- Prep Time 30 min
- Total 2 hr 10 min
- Servings 16
- Ingredients 19
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
Instructions
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Step1Heat 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.
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Step2Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans.
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Step3Bake 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.
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Step4In 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.
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
3Tips from the Betty Crocker Kitchens
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