Dessert

Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting is for Dessert.

Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting takes 5 minutes to prepare.

Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting takes 30 minutes to cook.

Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting makes 12 servings.

The ingredients for Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting are:

Duncan Hines Classic Carrot Cake with Carrots and Raisins, 1 box
Pumpkin, 1 can
*Neufshatel Cheese, 8 tbsp or half a container
Powdered Sugar, 1/3 cup
*Splenda, 1/3 cup
Vanilla Extract, 1 tbsp or more to taste
Cinnamin to taste

Here is how you make Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting:

Preheat oven per package directions. Soak the carrots and raisins as direction. Mix can of pumpkin in cake mix. Pour in 13x9. If cakes typically stick in your pan, grease pan beforehand. **** Bake per package directions or 30-35 minutes. Let cool. Beat the cheese with both sugars, add vanilla and cinnamin and beat in mixture. Frost cake, cover and refrigerate. Makes 12 servingsServing Size: 12 cake slicesNumber of Servings: 12Recipe submitted by SparkPeople user TIEDYED69PEACE.

The nutritional information for Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 251.7

• Total Fat: 6.1 g
• Cholesterol: 6.6 mg
• Sodium: 301.1 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 2.1 g
• Protein: 3.4 g

The dietary needs meet for Carrot Cake with Canned Pumpkin and Light Cream Cheese Frosting is Vegetarian