Pumpkin Carrot Ghost Cake

Adapted from Best Recipes Magazine

  • 18 1/4 ozs carrot cake mix
  • 1/3 c water
  • 2 tbsps olive oil
  • 1 c canned pumpkin
  • 1 c egg whites, slightly beaten
  • 1 tsp pumpkin pie spice
  • 16 ozs vanilla frosting
  • ghost cookie cutter
  • black sugar
  • 20 pcs candy corn
  • 20 pcs candy pumpkins
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.
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Posted: 10/8/1999
Rated by 0 users (0.00)
WW Points* : 8.84
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 397
Calories from Fat 123 (31%)
% Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 3g
Cholesterol 0g 0%
Sodium 437mg 18%
Potassium 23mg 8%
Total Carbohydrate66g 22%
Dietary Fiber 0.9g 4%
Sugars 47g
Protein 4g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.