"Healthified" Carrot Cake

Amy

53% fewer calories • 77% less sat fat • 73% less fat than the original recipe. Wonderful flavor remains while smart substitutions cut calories and fat.

ingredients

Cake:
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 all-purpose flour
1/2 cup 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)
Frosting:
4 oz (half of 8-oz package) 1/3-less-fat cream cheese, 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

directions

1
1) Heat oven to 350 degrees. SPray bottoms only of 2 8-inch round cake pans with cooking spray. In a large bowl, mix egg product, oil, pumpkin, 1/4 cup milk, and 1 tsp vanilla with an electric mixer on low speed until well blended.
2
2) Add all remaining cake ingrediants except carrots. Beat on low for 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans.
3
3) Bake 28 to 33 minutes or until toothpick is inserted and comes out clean. Cool 10 minutes. Carefully run knife around the sides of the pans to loosen; remove from pans to cooling racks. Cool completely... about an hour.
4
4) In medium bowl, beat cream cheese and butter with the electric mixer on medium speed until creamy. On low speed, beat in 1 1/2 tsp of vanilla until well blended. Beat in powdered sugar, 1 cup at at time, until smooth. If necessary, add milk. 1/2 tsp at a time, until frosting is desired constistency. Spread frosting between cake layers and on top. Sprinkle with pecans.

Source: Amy Dawn