Hungry Girl Carrot Cake

By bweber

Ingredients

• Frosting
• 1/3 cup reduced-fat cream cheese
• 3 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• 1/8 tsp. vanilla extract
• 1/4 cup powdered sugar
• Cake
• 1 3/4 cups moist-style yellow cake mix (about half a box)
• 1 1/2 cups shredded carrots, finely chopped
• 1/2 cup egg whites or fat-free liquid egg substitute
• 1 tsp. cinnamon
• 3/4 tsp. baking powder
• 1/2 tsp. vanilla extract
• Topping
• 1/2 oz. (about 2 tbsp.) chopped walnuts

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9" round cake pan with nonstick spray.

In a large bowl, combine all frosting ingredients except powdered sugar. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 - 2 minutes. Cover and refrigerate.

Combine cake ingredients in a large bowl. Add 1 cup water, and whisk until smooth. Pour batter into the cake pan.

Bake until a toothpick inserted into the center of the cake comes out clean, 24 - 26 minutes.

Let cake cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.

Plate cake, and spread the top with frosting. Sprinkle with walnuts. (Refrigerate leftovers.)