Anita's Tried & True Heart Healthy Recipes

Pumpkin Carrot Ghost Cake

Adapted from
12 servings

18 1/4 ozs carrot cake mix 16 ozs vanilla frosting 
1/3 c water ghost cookie cutter 
2 tbsps olive oil black sugar 
1 c canned pumpkin 20 pcs candy corn 
1 c egg whites, slightly beaten 20 pcs candy pumpkins 
1 tsp pumpkin pie spice  
Preheat oven to 350. Prepare two 9" cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, water, oil, pumpkin, egg whites and pumpkin pie spice. Mix just until moistened. Divide batter evenly between prepared pans. Bake for 30 minutes, or until done. Cool. On a serving platter, place one cake layer in center. Spread some frosting over cooled layer. Place remaining cake layer on top. Spread top and sides with remaining frosting. Gently place ghost cookie cutter into center of frosted cake. Sprinkle black sugar into cookie cutter to form ghost shape. Gently remove cookie cutter. Arrange candy corn between ghost as desired. Arrange candy pumpkins around top edge of frosted cake.
Nutritional Analysis per serving (12 servings total)
Calories 397   %CFF 31 %
Total Fat 13 g   Saturated Fat 3 mg
Protein 4 g   Cholesterol 0 g
Carbohydrates 66 g   Sodium 437 mg
Sugars 47 g   Fiber 0.9 g

8.8 WW Points
Average Rating Rate It
ttttt
Rated by 0 users

Back Email To A Friend Print Recipe Add To My Recipe Box
  
New
Quick Poll
What feature would you like to see added to this site?
Recipe measurements available in metric.
To store your own recipes for your use only.
To calculate nutrition for recipes you enter.
To post comments about a recipe for public view.
Vote View Results
View Past Polls
Have an idea for a poll?
Please let me know!