Easy Carrot Cake
Adapted from
Duncan Hines
16 servings
| Batter: | 3 tsps cinnamon | ||
| 18 1/4 ozs yellow cake mix | Frosting: | ||
| 2 cups carrots, shredded | 4 tbsps margarine, softened | ||
| 1/2 cup water | 3 cups powdered sugar | ||
| 3 whole eggs | 4 tbsps fat-free milk | ||
| 2 tbsps olive oil | 1/2 tsp pure vanilla extract | ||
| 1/4 cup walnuts |
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Preheat oven to 350. Prepare a 13"x9" pan with cooking spray; set aside. In a mixing bowl, combine cake mix, carrots, water, eggs, oil, walnuts, and cinnamon. Mix until all is moistened. Pour batter into prepared pan. Bake for 35 minutes, or until toothpick inserted in center comes out clean. Meanwhile, to prepare frosting, beat margarine until creamy. Add powdered sugar and milk beating to spreading consistency. Stir in vanilla extract. Mix well and spread evenly over cooled cake.
| Calories | 289 | %CFF | 27 % | |
| Total Fat | 9 g | Saturated Fat | 2 mg | |
| Protein | 3 g | Cholesterol | 35 g | |
| Carbohydrates | 50 g | Sodium | 267 mg | |
| Sugars | 38 g | Fiber | 0.9 g | |
|
6.4 WW Points | ||||
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