"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.



by 2  people


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Servings: 16
Prep Time: 30 mins
Total Time: 2 hrs 10 mins
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Ingredients
    Cake
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      1/2  cup 
      fat-free egg product
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      1/3  cup 
      canola oil
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      1/3  cup 
      canned pumpkin (not pumpkin pie mix)
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      1/4  cup 
      fat-free (skim) milk
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      1   teaspoon 
      vanilla
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      1   cup 
      Gold Medal® all-purpose flour
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      1/2  cup 
      Gold Medal® whole wheat flour
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      1 1/4  cups 
      granulated sugar
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      1 1/2  teaspoons 
      baking powder
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      1 1/2  teaspoons 
      ground cinnamon
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      1/2  teaspoon 
      baking soda
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      1/4  teaspoon 
      salt
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      2   cups 
      shredded carrots (about 4 medium)
    Frosting
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      4   ounces 
      (half of 8-oz package) 1/3-less-fat cream cheese (Neufchatel), softened
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      2   tablespoons 
      butter or no-trans-fat 68% vegetable oil spread stick, softened
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      1 1/2  teaspoons 
      vanilla
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      3   cups 
      powdered sugar
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      1/2 - 2   teaspoons 
      fat-free (skim) milk
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      1/3  cup 
      chopped pecans

    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.
    Tip:

    1.
    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: cal. (kcal) 300, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 3, carb. (g) 50, fiber (g) 1, sugar (g) 39, pro. (g) 3, vit. A (IU) 3401, sodium (mg) 190, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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