Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting calories by ingredient

Number of Servings: 12


    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


You can use another flavor of cake if you'd like. The pumpkin flavoring is not strong, so most cakes will do well with this recipe. Try Spice Cake!

This cake is denser than typical cake and does not rise as high as a typical cake.


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.