We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

No-Cholesterol Carrot Cake

Indulge without the guilt! Applesauce and carrots make every piece moist, while cream cheese frosting adds rich flavor. And there's no cholesterol in the cake or frosting--really!

(4)
(0)
Save and Share
  • prep time 30 min
  • total time 2 hr 40 min
  • ingredients 12
  • servings 16
 

Ingredients

3
cups freshly shredded carrots (4 to 5 large)
1/2
cup raisins
1
box yellow cake mix
2
teaspoons ground cinnamon
3/4
cup water
3/4
cup fat-free egg product
1/3
cup applesauce
1/3
cup vegetable oil
1
container whipped cream cheese frosting
2
drops red food color
1
drop yellow food color
2
drops green food color

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • 2 In medium bowl, toss carrots and raisins with 1/3 cup cake mix to coat. In large bowl, beat remaining cake mix, cinnamon, water, egg product, applesauce and oil with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrot mixture until blended. Pour batter into pan; spread evenly.
  • 3 Bake 33 to 38 minutes or until center of cake feels firm or toothpick inserted in center comes out clean. Cool cake in pan on cooling rack at least 1 hour.
  • 4 Reserve 1/2 cup of the frosting. Spread remaining frosting over top of cake. Spoon 1/4 cup of the reserved frosting into small resealable freezer plastic bag; spoon remaining frosting into second bag. Add red and yellow food colors to one bag; add green food color to other bag. Seal bags; squeeze bags to tint frosting evenly.
  • 5 Pull tip of knife through frosting on top of the cake to score 16 serving pieces (4 rows by 4 rows). Cut 1/8-inch tip off 1 bottom corner of bag with orange frosting. Diagonally on each scored cake piece, pipe a carrot by squeezing frosting in a thick line, letting up on pressure at end to draw to a point. Cut off tiny corner of bag with green frosting. At top of each carrot, pipe loops of green frosting for carrot tops. Refrigerate until frosting is firm before serving, about 30 minutes. Store loosely covered in refrigerator.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • 2 In medium bowl, toss carrots and raisins with 1/3 cup cake mix to coat. In large bowl, beat remaining cake mix, cinnamon, water, egg product, applesauce and oil with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrot mixture until blended. Pour batter into pan; spread evenly.
  • 3 Bake 33 to 38 minutes or until center of cake feels firm or toothpick inserted in center comes out clean. Cool cake in pan on cooling rack at least 1 hour.
  • 4 Reserve 1/2 cup of the frosting. Spread remaining frosting over top of cake. Spoon 1/4 cup of the reserved frosting into small resealable freezer plastic bag; spoon remaining frosting into second bag. Add red and yellow food colors to one bag; add green food color to other bag. Seal bags; squeeze bags to tint frosting evenly.
  • 5 Pull tip of knife through frosting on top of the cake to score 16 serving pieces (4 rows by 4 rows). Cut 1/8-inch tip off 1 bottom corner of bag with orange frosting. Diagonally on each scored cake piece, pipe a carrot by squeezing frosting in a thick line, letting up on pressure at end to draw to a point. Cut off tiny corner of bag with green frosting. At top of each carrot, pipe loops of green frosting for carrot tops. Refrigerate until frosting is firm before serving, about 30 minutes. Store loosely covered in refrigerator.

EXPERT TIPS

toggle

Expert Tips

If you like to use decorating bags and tips, use a #4 writing tip to form the carrots and a #67 leaf tip to make the leaves.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
43g
43%
(Dietary Fiber
1g
1%
  Sugars
28g
28%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.