Carrot Cake with Cream Cheese Icing
Source of Recipe
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.
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