SKINNY CARROT CAKE
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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 300, Carbohydrate 50 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 39 g, TransFat 0 g
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Sulaimon Rokibat
rokibat.sulaimon55@aol.comThis carrot cake was a bit too sweet for my taste. I think I would use less sugar next time.
Didi Jojo
d_jojo6@gmail.comI loved this carrot cake! It was so easy to make and it turned out perfectly. The cake was moist and flavorful, and the cream cheese frosting was delicious.
Snoc
snoc@gmail.comThis carrot cake was amazing! It was so moist and flavorful, and the cream cheese frosting was the perfect complement. I will definitely be making this again.
Abu Ibrahim
abu-i28@hotmail.co.ukI was disappointed with this carrot cake. It was dry and bland, and the frosting was too sweet.
James Troy
james_t@hotmail.comThis carrot cake was a bit too dense for my taste. I think I would use a different recipe next time.
Jackie Marquez
m-j68@gmail.comI've tried many carrot cake recipes, but this one is definitely my favorite. It's so moist and flavorful, and the cream cheese frosting is to die for.
John Seth
john-seth55@hotmail.comI made this carrot cake for my family and they loved it! It was a big hit and everyone asked for seconds.
Jalal Kaawache
k.jalal@hotmail.comThis carrot cake was delicious! The cake was moist and flavorful, and the cream cheese frosting was the perfect topping.
Joel Jackson
jj@yahoo.comThis carrot cake was easy to make and turned out great! I will definitely be making it again.
Khulan Ganselem
g_k60@gmail.comThe frosting was a bit too sweet for me, but the cake itself was delicious.
Cristal Abreo
acristal@aol.comThis carrot cake was a bit too dry for my taste. I think I would add more oil or butter next time.
Lian Santiago
l_santiago@gmail.comI was pleasantly surprised by how good this carrot cake was. It was light and fluffy, and the cream cheese frosting was rich and creamy.
Bigolemika Wright
b46@hotmail.comThis was my first time making carrot cake, and it turned out amazing! The recipe was easy to follow, and the cake was moist and flavorful.
Sonam Wangchuk
sonam-wangchuk@hotmail.co.ukI've made this carrot cake several times now, and it's always a crowd-pleaser. It's so easy to make, and it always turns out moist and delicious.
litu litualam
l@yahoo.comThis carrot cake was a hit! It was moist and flavorful, and the cream cheese frosting was the perfect topping. I used whole wheat flour and maple syrup instead of sugar, and it turned out great!