Healthified Carrot Cake

Healthified Carrot Cake

Healthified Carrot Cake
Provided by:
total prep
53% fewer calories • 77% less sat fat • 73% less fat than the original recipe— see the comparison Wonderful flavor remains while smart substitutions cut calories and fat.

Ingredients

  • 1/2 cup fat-free egg product
  • 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)
  • 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
  • 1/3 cup canola oil
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup fat-free (skim) milk
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/4 cups granulated sugar

Directions

  • 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.

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