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    Carrot Cake with Cream Cheese Icing

    Source of Recipe

    ww boards

    Recipe Introduction

    POINTSŪ | 3
    Servings | 16

    List of Ingredients

    1 Package Carrot Cake Mix
    15 oz canned pumpkin (not pie mix)
    2 egg whites (I used egg beaters)
    8 oz Cool Whip Free Whipped Topping
    8 oz fat-free cream cheese
    1 cup Splenda No Calorie Sweetener (or less)
    1 tsp imitation vanilla extract


    Mix Carrot cake mix, pumpkin, egg whites and 2 TBSPs water in large bowl. Stir until well mixed. Spread the thick batter into cake pan sprayed with butter PAM. Bake for 30-40 minutes at 350.

    For Icing:
    Mix cool whip with splenda, cream cheese and vanilla. Spread evenly on completely cooled cake. Cut into 16 pieces.

    1 piece is 3 pts. 2 pieces is 7 pts




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