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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

1/2 cup Land O Lakes® Light Butter with Canola Oil, melted, cooled

3 large Land O Lakes® Eggs

1 1/4 cups water

2 cups shredded carrots

2 teaspoons ground cinnamon

Frosting

3 cups powdered sugar

1/4 cup fat free sour cream

2 tablespoons Land O Lakes® Light Butter with Canola Oil 

1/2 teaspoon vanilla extract

 

 *Substitute Land O Lakes® Butter with Canola Oil.

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 13x9-inch baking pan with no-stick cooking spray; set aside.

  2. 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.

  3. STEP 3

    Pour batter into prepared pan. Bake 32-37 minutes or until toothpick inserted in center comes out clean. Cool completely.

  4. 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.

Nutrition (1 serving)

300 Calories
8 Fat (g)
55 Cholesterol (mg)
330 Sodium (mg)
53 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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