Pumpkin-Carrot Cake w/cream cheese icing

Be the first to
rate this recipe!
member ratings
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


    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


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

TAGS:  Desserts |