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Skinny Carrot Cake
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Indulge guilt-free in this heavenly low-calorie carrot cake with creamy frosting and pecans. Smart swaps like skim milk and reduced-fat cream cheese keep it light yet decadent.
Ingredients:
  • 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)
  • 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
Instructions:
  • Preheat oven to 350°F. Grease the bottoms of two 8-inch round cake pans with cooking spray. In a large bowl, combine egg product, oil, pumpkin, 1/4 cup milk, and 1 teaspoon vanilla using an electric mixer on low speed until smooth.
  • Mix together all cake ingredients except for the carrots until well blended on low speed. Gently fold in the carrots and then evenly distribute the batter into the pans.
  • Bake for 28 to 33 minutes until a toothpick inserted into the middle comes out clean. Let cool for 10 minutes, then gently run a knife along the sides of the pans to loosen the cake. Remove from pans and place on cooling racks. Allow the cakes to cool completely, about 1 hour.
  • In a medium bowl, use an electric mixer to blend cream cheese and butter until creamy at medium speed. Add 1 1/2 teaspoons of vanilla and mix on low speed until well combined. Gradually incorporate the powdered sugar, 1 cup at a time, until the frosting is smooth. Adjust the consistency by adding milk, 1/2 teaspoon at a time. Spread the frosting between cake layers and on top, then sprinkle with pecans.

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