Dessert

Pumpkin-Carrot Cake w/cream cheese icing is for Dessert.

Pumpkin-Carrot Cake w/cream cheese icing takes 15 minutes to prepare.

Pumpkin-Carrot Cake w/cream cheese icing takes 30 minutes to cook.

Pumpkin-Carrot Cake w/cream cheese icing makes 12 servings.

The ingredients for Pumpkin-Carrot Cake w/cream cheese icing are:

1 box carrot cake mix
1 15-oz can pumpkin (not pumpkin pie filling)
1 cup water
3 pkg. splenda
4 oz. lite cream cheese
1/4 cup skim milk
8 oz. lite cool whip

Here is how you make Pumpkin-Carrot Cake w/cream cheese icing:

Mix together 1 box of carrot cake mix and 1 cup of water. Slowly stir in can of pumpkin. Spread out in a 9x13 pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 30-35 minutes. Let cool.For icing, mix together 4 oz. lite cream cheese, 1/4 cup skim milk, and 3 packets of splenda until smooth. Stir or use mixer to mix the cream cheese into the cool whip. Spread on cake when it is cool.Serving Size:?Makes 12 servings

The nutritional information for Pumpkin-Carrot Cake w/cream cheese icing is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 215.6

• Total Fat: 4.8 g
• Cholesterol: 5.1 mg
• Sodium: 324.2 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 0.9 g
• Protein: 2.5 g