Michelle Cooks: 2 Ingredient Red Velvet & Carrot Cake
There are better options for making super fast, low-calorie cake by ditching the eggs and oil.
Here’s a few recipes for red velvet and carrot cakes with some innovative ingredients!
Two Ingredient Red Velvet Cake
Cook: 30 minutes
Ingredients
- 1 box (15.25- to 18.25-oz.) red velvet cake mix
- 1 cup club soda
Directions
Preheat oven to 350 degrees. Spray a 9″ X 13″ baking pan with nonstick spray.
In a large bowl, thoroughly whisk cake mix with club soda. Transfer to the baking pan, and smooth out the top.
Bake for 25 – 30 minutes, until a toothpick or knife inserted into the center comes out clean.
Two-Ingredient Carrot Cake
1/12th of cake (1 piece): 144 calories, 1g total fat (0.5g sat fat), 280mg sodium, 30g carbs, 0g fiber, 15.5g sugars,
3.5g protein
Freestyle™ SmartPoints® value 6*
Cook: 40 minutes
Tagged: Dessert Recipes, 5 Ingredients or Less, Four or More Servings
Ingredients
- 1 box (15.25- to 18.25-oz.) carrot cake mix
- 1 cup fat-free plain Greek yogurt
Directions
Preheat oven to 350 degrees. Spray a 9″ X 13″ baking pan with nonstick spray.
In a large bowl, combine cake mix with yogurt. Add 1/2 cup water, and mix thoroughly. Transfer to the baking pan,
and smooth out the top.Bake for 35 – 40 minutes, until a toothpick or knife inserted into the center comes out clean.
Frosting
- 8 ounces fat-free cream cheese
- 1 tablespoon butter, softened (optional)
- 1⁄2 cup fat-free cool whip
- 15 g Splenda sugar substitute
- 2 tablespoons skim milk
- 2 teaspoons vanilla extract
