Skinny Carrot Cake

 


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

  • 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.

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