Reduced-Fat Carrot Cake with Cream Cheese Frosting

Name: Reduced-Fat Carrot Cake with Cream Cheese Frosting
Yield: Serves 15
Ingredients: 2 1/2 cups (12½ ounces; 354 grams), all-purpose flour; 2 teaspoons, baking powder; 1 teaspoon, baking soda; 1 1/2 teaspoons, ground cinnamon; 1/2 teaspoon, ground nutmeg; 1/8 teaspoon, ground cloves; 1/2 teaspoon, salt; 2 , large eggs; 1 , (4-ounce) jar carrot baby food; 1 cup packed (7 ounces; 198 grams), brown sugar; 1/2 cup, vegetable oil; 1 pound (454 grams), carrots, peeled and shredded; 1 (8 ounces; 227 grams) package, Neufchatel (1/3 less fat) cream cheese, softened; 1 cup, marshmallow crème (see note); 1 1/2 teaspoons, vanilla extract; 1/4 cup (1 ounce; 28 grams), confectioners' sugar

11 comments

Appears in Cook's Country April/May 2009

Desserts or Baked Goods

Light

Cakes

Sure carrots are good for you. But carrot cake? At 500 calories a slice, this cake needed a trim.

SERVES15

TIME1¼ hours, plus 1½ hours cooling

WHY THIS RECIPE WORKS

Using too much shredded carrot in our recipe for Reduced-Fat Carrot Cake with Cream Cheese Frosting made the batter difficult to spread and the cake heavy. One pound of carrots was all the batter could handle. Instead of oil substitutes, we...

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