Pumpkin-Carrot Cake w/cream cheese icing
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pumpkin-Carrot Cake w/cream cheese icing calories by ingredient
Number of Servings: 12
Ingredients
-
1 box carrot cake mix
1 15-oz can pumpkin (not pumpkin pie filling)
1 cup water
3 pkg. splenda
4 oz. lite cream cheese
1/4 cup skim milk
8 oz. lite cool whip
Directions
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