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"Healthified" Carrot Cake

What is “Healthified”?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

5 reviews

14 ratings - Click to rate

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. From eatbetteramerica.

Prep Time:30 min

Start to Finish:2 hr 10 min

makes:16 servings

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 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)
Frosting
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.	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.
High Altitude (3500-6500 ft): Decrease baking powder to 1 1/4 teaspoons. In step 3, bake 30 to 35 minutes.

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 % 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 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

5 Reviews

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Sugar

I cannot take "healthified" seriously with this much sugar still in it. Hasn't anyone yet realized how bad all this sugar in our diet is for us?
Posted at 2:56 PM on November 5 2009 by DebiDeaux

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not bad, but...

I tried this carrot cake and it wasn't bad. However, for the few times a year I make MY carrot cake, it cannot compare. Mine is much moister and the difference in ingredients is slight. Also, the frosting was TOO sweet. Much too much sugar (could not taste the cream cheese) than the frosting from my recipe (and I don't even use frosting). This cake was rather dry. My friend liked it, her husband said mine was much better.
Posted at 11:21 AM on May 22 2009 by Helski

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Excellent! I used walnuts and raisins on the top instead of pecance. I will make this again!
Posted at 2:30 PM on April 14 2009 by rainbowgirl35

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delicious

This cake was fantastic. I made it twice this weekend, the second time I added more pumpkin and less sugar. The company we had raved about how yummy it tasted.
Posted at 6:26 PM on September 24 2008 by joanng

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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