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Ingredients

•   Cake
• 1/2 cup  fat-free egg product
• 1/3 cup  canola oil
• 1/3 cup  canned pumpkin (not pumpkin pie mix)
• 1/4 cup  fat-free (skim) milk
• 1 teaspoon  vanilla
• 1 cup  Gold Medal® all-purpose flour
• 1/2 cup  Gold Medal® whole wheat flour
• 1 1/4 cups  granulated sugar
• 1 1/2 teaspoons  baking powder
• 1 1/2 teaspoons  ground cinnamon
• 1/2 teaspoon  baking soda
• 1/4 teaspoon  salt
• 2 cups  shredded carrots (about 4 medium)
•   Frosting
• 4 ounces  (half of 8-oz package) 1/3-less-fat cream cheese (Neufchatel), softened
• 2 tablespoons  butter or no-trans-fat 68% vegetable oil spread stick, softened
• 1 1/2 teaspoons  vanilla
• 3 cups  powdered sugar
• 1/2 to 2 teaspoons  fat-free (skim) milk
• 1/3 cup  chopped pecans

Description

Wonderful Flavor Remains While Smart Substitutions Cut Calories And Fat. It Has 53% Fewer Calories, 77% Less Sat Fat, And 73% Less Fat Than The Original Recipe.

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