This scrumptious cake has all the classic flavors of carrot cake without all the guilt! You won't even realize this decadent dessert has been lightened-up!
Ingredients
1 box carrot cake mix
3 egg whites
½ cup unsweetened applesauce
1 cup water
¼ cup pineapple juice
1 (20 oz) can crushed pineapple
1 tsp cinnamon
Pinch nutmeg
½ cup raisins (if you'd like -- I did not use them)
1 (8 oz) pkg fat free or reduced fat cream cheese, room temperature
¼ cup Truvia/Stevia (you can also use regular white sugar)
1 tsp vanilla extract
2 (8 oz) tubs Cool Whip Free, thawed
¼ cup sugar-free/fat-free caramel sauce
½ cup chopped pecans
Instructions
Preheat oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray and set aside.
In a large bowl, beat together the cake mix, egg whites, unsweetened applesauce, water, pineapple juice, crushed pineapple and spices together with a handheld electric mixer until smooth and incorporated. Evenly distribute the batter among the two pans and bake for approx. 18-22 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Allow the cakes to cool in the pan for about 20 minutes before transferring to wire racks to cool completely.
In a large bowl, beat together the cream cheese, Stevia and vanilla until blended. Gently fold in both tubs of the Cool Whip to incorporate.
Place one cake layer on a plate or cake stand and frost with HALF of the Cool Whip mixture, spreading it around evenly to the edges of the cake. Drizzle with about HALF of the caramel sauce.
Top with the remaining cake layer. Top with the remaining Cool Whip mixture. Lastly, drizzle on the remaining caramel and sprinkle on the pecans. Allow the cake to set for about 10 minutes before cutting. Store leftovers in the fridge, covered in an airtight container.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=6482