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
[email protected]This carrot cake was a bit too sweet for my taste. I think I would use less sugar next time.
Didi Jojo
[email protected]I 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
[email protected]This 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
[email protected]I was disappointed with this carrot cake. It was dry and bland, and the frosting was too sweet.
James Troy
[email protected]This carrot cake was a bit too dense for my taste. I think I would use a different recipe next time.
Jackie Marquez
[email protected]I'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
[email protected]I made this carrot cake for my family and they loved it! It was a big hit and everyone asked for seconds.
Jalal Kaawache
[email protected]This carrot cake was delicious! The cake was moist and flavorful, and the cream cheese frosting was the perfect topping.
Joel Jackson
[email protected]This carrot cake was easy to make and turned out great! I will definitely be making it again.
Khulan Ganselem
[email protected]The frosting was a bit too sweet for me, but the cake itself was delicious.
Cristal Abreo
[email protected]This carrot cake was a bit too dry for my taste. I think I would add more oil or butter next time.
Lian Santiago
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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!