2-Ingredient Carrot Cake
- Nonstick cooking spray
- 1 pkg (15.25 oz/432 g) carrot cake mix
- 1 can (11 oz/300 mL) mandarin orange segments in light syrup, undrained
- Optional toppings: Orange Cream Cheese Frosting (see Cook's Tips) and spiralized carrot or powdered sugar
Preheat the oven to 325°F (160°C) and spray a Brownie Pan with nonstick cooking spray.
- Drain the oranges; reserving the syrup. Place the oranges in the Manual Food Processor and process until purèed.
Combine the cake mix, oranges, and syrup in a Classic Batter Bowl (the mixture will be thick). Using a Large Scoop, divide the batter evenly into the wells of the pan. Bake for 20-22 minutes or until a wooden pick inserted into the center comes out clean.
Remove the pan from the oven and let it stand for 10 minutes. Remove the cakes form the pan and serve. If you are using optional toppings, allow the cakes to cool before topping.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving (1 cake without frosting): Calories 160, Total Fat 2 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 34 g, Fiber 0 g, Sugars 20 g, Protein 1 g
Orange Cream Cheese Frosting: Whisk 3 oz (85 g) cream cheese, softened, 2 tbsp (30 mL) butter, softened, 2 tbsp (30 mL) fresh orange juice, and 1 tsp (5 mL) orange zest together until creamy. Add 2½ cups (625 mL) of powdered sugar and blend until smooth.
For carrot garnish, use a 2" (5 cm) piece of a large peeled carrot. Spiralize the carrot using the thin spaghetti blade on the Spiral & Slice. Cut the strands into small pieces.