Skinny Carrot Cake | Gold Medal Flour US

Ingredients

• 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)
• 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), 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