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    Carrot Cake


    Source of Recipe


    N/A

    Recipe Introduction


    I made this for a party I had and everyone loved it. Someone found this recipe for me from another site.

    List of Ingredients




    1 box Betty Crocker carrot cake mix
    2 Tbsp water
    15 oz canned pumpkin
    2 egg whites
    8 oz fat free whipped topping, thawed
    8 oz fat-free cream cheese
    1 cup Splenda No Calorie Sweetener
    1 tsp imitation vanilla extract

    Recipe



    1. Mix carrot cake mix, pumpkin, egg whites and 2 Tbsp water in large
    bowl. Stir until well mixed.
    2. Spread the thick batter into a 9" x 13" pan sprayed with cooking spray. Bake for 30-40 minutes at 350.

    For the icing, mix whipped topping, Splenda, cream cheese, and vanilla.
    Spread evenly on completely cooled cake. Cut into 16 pieces.

    16 Servings at 3 points each

 

 

 

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