Healthified Carrot Cake

Healthified Carrot Cake

53% fewer calories • 77% less sat fat • 73% less fat than the original recipe. Wonderful flavor remains while smart substitutions cut calories and fat. 16 servings

Prep Time

30

Minutes

Total Time

2:10

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
What is “Healthified”?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 90),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 180mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 1g,
    • Sugars 39g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.