Reduced-Fat Carrot Cake with Cream Cheese Frosting

From Cook's Country | April​/May 2009

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 found that pureed carrots—aka baby food—contributed… read more

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 found that pureed carrots—aka baby food—contributed moisture and just the right flavor. For the frosting, we found that Neufchatel, with 1/3 less fat than regular cream cheese, contributed the right amount of heft and tang. We replaced the butter in the frosting with a surprising ingredient: marshmallow creme. Made with egg whites, corn syrup, and sugar, the creme blended easily with the neufchatel and yielded thick frosting with no additional fat. In the end, traditional carrot cake with cream cheese frosting was 530 calories, 33 grams of fat, and 8 grams of saturated fat per serving. Our Reduced-Fat Carrot Cake with Cream Cheese Frosting was only 280 calories, 11 grams of fat, and 3 grams of saturated fat per serving.

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Serves 15

Any cream cheese with 1/3 less fat will work here. To ensure thick frosting, use marshmallow creme (such as Fluff or Jet-Puffed), not marshmallow sauce. Shred carrots on large holes of a box grater or with the shredding disk of a food processor.

Ingredients

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