Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting

Name: Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12
Ingredients: Duncan Hines Classic Carrot Cake with Carrots and Raisins 1 box; Pumpkin 1 can; *Neufshatel Cheese 8 tbsp or half a container; Powdered Sugar 1/3 cup; *Splenda 1/3 cup; Vanilla Extract 1 tbsp or more to taste; Cinnamin to taste

Minutes to Prepare: 5
Minutes to Cook: 30

Number of Servings: 12

Ingredients

Duncan Hines Classic Carrot Cake with Carrots and Raisins, 1 boxPumpkin, 1 can*Neufshatel Cheese, 8 tbsp or half a containerPowdered Sugar, 1/3 cup*Splenda, 1/3 cupVanilla Extract, 1 tbsp or more to tasteCinnamin to taste

Directions

Preheat oven per package directions. Soak the carrots and raisins as direction. Mix can of pumpkin in cake mix. Pour in 13x9. If cakes typically stick in your pan, grease pan beforehand. **** Bake per package directions or 30-35 minutes. Let cool. Beat the cheese with both sugars, add vanilla and cinnamin and beat in mixture. Frost cake, cover and refrigerate. Makes 12 servings

Serving Size: 12 cake slices

Number of Servings: 12

Recipe submitted by SparkPeople user TIEDYED69PEACE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 251.7
Total Fat: 6.1 g
Cholesterol: 6.6 mg
Sodium: 301.1 mg
Total Carbs: 46.5 g
Dietary Fiber: 2.1 g
Protein: 3.4 g

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