Healthy Carrot Cake

16 Servings

Ingredients

Cake1/2 cup fat-free egg product1/3 cup canola oil1/3 cup canned pumpkin (not pumpkin pie mix)1/4 cup fat-free (skim) milk1 teaspoon vanilla1 cup Gold Medal™ all-purpose flour1/2 cup Gold Medal™ whole wheat flour1 1/4 cups granulated sugar1 1/2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon baking soda1/4 teaspoon salt2 cups shredded carrots (about 4 medium)

Frosting4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened2 tablespoons butter or no-trans-fat 68% vegetable oil spread stick, softened1 1/2 teaspoons vanilla2 cups powdered sugar1/2 to 2 teaspoons fat-free (skim) milk1/3 cup chopped pecans

Directions

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.