Easy Carrot Cake with Light Butter Frosting
Easy Carrot Cake with Light Butter Frosting
A yellow cake mix is transformed into an irresistible dessert brimming with homemade taste. Made with Land O Lakes® Light Butter with Canola Oil it is lower in fat as well!
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30 min
Prep Time
02 hrs 05 min
Total Time
15
servings Ingredients
Cake
1 (15.25- to 16.5-ounce ) package yellow cake mix
12 cup Land O Lakes® Light Butter with Canola Oil, melted, cooled
1 14 cups water
2 cups shredded carrots
2 teaspoons ground cinnamon
Frosting
3 cups powdered sugar
14 cup fat free sour cream
2 tablespoons Land O Lakes® Light Butter with Canola Oil
12 teaspoon vanilla extract
How to make
-
STEP 1
Heat oven to 350°F. Spray 13x9-inch baking pan with no-stick cooking spray; set aside.
-
STEP 2
Combine all cake ingredients except carrots and cinnamon in large bowl. Beat as directed on cake mix package. Stir in carrots and cinnamon.
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STEP 3
Pour batter into prepared pan. Bake 32-37 minutes or until toothpick inserted in center comes out clean. Cool completely.
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STEP 4
Combine all frosting ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy. Spread frosting over cooled cake.
Tip #1
One medium carrot will yield about 1/2 cup shredded carrot.
Tip #2
Recipe Tip
Tip #3
LAND O LAKES® Butter can also be used in this recipe. Nutrition Facts using butter: Calories 370, Fat 13g, Cholesterol 65mg, Sodium 330mg, Carbohydrate 60g, Dietary Fiber 1g, Protein 4g.
300 Calories
8 Fat (g)
55 Cholesterol (mg)
330 Sodium (mg)
53 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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