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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Safiqul Miah
[email protected]This cake was delicious! I made it for my family and they loved it. It was moist and flavorful, and the cream cheese frosting was the perfect topping. I will definitely be making this again.
Karl Smalley
[email protected]This cake was a bit too sweet for my taste. I think I would reduce the amount of sugar next time. The flavor was good, though.
Adil Manzoor
[email protected]I made this cake for my daughter's birthday and she loved it! It was moist and flavorful, and the cream cheese frosting was the perfect topping. I will definitely be making this cake again.
Hi_Hello
[email protected]This cake was a bit too dry for my taste. I think I would add a little more oil or butter next time. The flavor was good, though.
Chloe Hobson
[email protected]I was pleasantly surprised by how good this cake was! I'm not a huge fan of carrot cake, but this one was really delicious. It was moist and flavorful, and the cream cheese frosting was the perfect topping. I will definitely be making this again.
Abdullah Niazi
[email protected]This cake was a huge success! I brought it to a party and everyone raved about it. It was so moist and flavorful, and the frosting was the perfect balance of sweet and tangy. I will definitely be making this cake again.
Md.Alamin Hosen
[email protected]I've made this cake several times now and it's always a hit! It's so easy to make and it's always moist and delicious. I love that it's a healthier version of carrot cake, too.
Aatifaslam Aatifaslam
[email protected]This carrot cake was delicious! I made it for my family and they loved it. It was moist and flavorful, and the cream cheese frosting was the perfect topping. I will definitely be making this again.