Pumpkin-Carrot Cake w/cream cheese icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 box carrot cake mix1 15-oz can pumpkin (not pumpkin pie filling)1 cup water3 pkg. splenda4 oz. lite cream cheese1/4 cup skim milk8 oz. lite cool whip
Mix together 1 box of carrot cake mix and 1 cup of water. Slowly stir in can of pumpkin.
Spread out in a 9x13 pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 30-35 minutes. Let cool.
For icing, mix together 4 oz. lite cream cheese, 1/4 cup skim milk, and 3 packets of splenda until smooth. Stir or use mixer to mix the cream cheese into the cool whip. Spread on cake when it is cool.
Serving Size: Makes 12 servings
Spread out in a 9x13 pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 30-35 minutes. Let cool.
For icing, mix together 4 oz. lite cream cheese, 1/4 cup skim milk, and 3 packets of splenda until smooth. Stir or use mixer to mix the cream cheese into the cool whip. Spread on cake when it is cool.
Serving Size: Makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 215.6
- Total Fat: 4.8 g
- Cholesterol: 5.1 mg
- Sodium: 324.2 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
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