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
Categories: Michelle Cooks, Recipes, the four, Wellness Wednesday – the four