"Healthified" Carrot Cake
Recipe from
Betty Crocker
Wonderful flavor remains while smart substitutions cut calories and fat. It has 53% fewer calories, 77% less sat fat, and 73% less fat than the original recipe.
Servings:
16 servings
Prep Time:
30 mins
Total Time:
2 hrs 10 mins
Ingredients
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Cakesee savings
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1/2 cupfat-free egg productsee savings
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1/3 cupcanola oilsee savings
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1/3 cupcanned pumpkin (not pumpkin pie mix)see savings
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1/4 cupfat-free (skim) milksee savings
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1 teaspoonvanillasee savings
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1 cupGold Medal® all-purpose floursee savings
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1/2 cupGold Medal® whole wheat floursee savings
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1 1/4 cupsgranulated sugarsee savings
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1 1/2 teaspoonsbaking powdersee savings
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1 1/2 teaspoonsground cinnamonsee savings
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1/2 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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2 cupsshredded carrots (about 4 medium)see savings
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Frostingsee savings
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4 ounces(half of 8-oz package) 1/3-less-fat cream cheese (Neufchatel), softenedsee savings
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2 tablespoonsbutter or no-trans-fat 68% vegetable oil spread stick, softenedsee savings
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1 1/2 teaspoonsvanillasee savings
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3 cupspowdered sugarsee savings
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1/2 to 2 teaspoonsfat-free (skim) milksee savings
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1/3 cupchopped pecanssee savings
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Directions
1.
Heat oven to 350 degrees 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.
High Altitude (3500-6500 ft):
Decrease baking powder to 1 1/4 teaspoons. In step 3, bake 30 to 35 minutes.
Nutrition information
Per serving: Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 190mg; Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 39g); Protein 3g. Daily Values: Vitamin A 70%; Vitamin C 0%; Calcium 6%; Iron 6%. Exchanges: 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet.
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PER.FEC.TION! Favorite sweet treat: Healthified Carrot Cake . This looks incredibly moist, and checkidea! Favorite BLERG: Peanut Butter Passion Cake . I might start making this cake for every single one of my friend's read more...
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