Sign Up TodayMy Spot

log in
Eat Better America: Simple Solutions for a Healthier You
Home > Recipes > Special Occasions > "Healthified" Carrot Cake
Related Recipes Pina Colada Cake
Mixed-Berry Salad

featured products
Your health. Your taste buds. Here are a few products that serve both masters.

Yoplait

Original 99% Fat Free Strawberry

Yoplait

Take a small step to eat better.
Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.
Email


Want to see how we healthified this recipe? Click and view the before and after for the healthified recipe.
 
 
"Healthified" Carrot Cake
Recipe Tip
Just So You Know
"Healthified" recipes are favorites from kitchens of consumers like yours and may not meet all of the EatBetterAmerica.com recipe nutritional guidelines. The recipes are healthier than the original and can be enjoyed.
  1 rating : 1 review

"Healthified" Carrot Cake

Wonderful flavor remains while smart substitutions cut calories by 53% and saturated fat by 77%! From eatbetteramerica.
Prep Time:30 min
Start to Finish:2 hr 10 min
makes:16 servings

Cake
1/2cup fat-free egg product
1/3cup canola oil
1/3cup canned pumpkin (not pumpkin pie mix)
1/4cup fat-free (skim) milk
1teaspoon vanilla
1cup all-purpose flour
1/2cup whole wheat flour
1 1/4cups granulated sugar
1 1/2teaspoons baking powder
1 1/2teaspoons ground cinnamon
1/2teaspoon baking soda
1/4teaspoon salt
2cups shredded carrots (about 4 medium)
Frosting
4oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
2tablespoons butter or no-trans-fat 68% vegetable oil spread stick, softened
1 1/2teaspoons vanilla
3cups powdered sugar
1/2to 2 teaspoons fat-free (skim) milk
1/3cup chopped pecans
1.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.
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.

Nutritional Information
1 Serving: Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 190mg; Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 39g); Protein 3g Percent Daily Value*: Vitamin A 70%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 oz-equivalents Grains, 1 tsp Fats & Oils

 
 
 
1 Review

 

modify
I love carrot cake. This seems like a better version than I am use to. Is there anyway the sugar can be substituted with SPLENDA?
Posted at 8:23 AM on May 19 2008 by owlbe , pittsburgh PA