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

Desserts or Baked Goods
Vegetables
Light
Cakes
Easter

Appears in Cook's Country April/May 2009

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

SERVES 15

TIME 1¼ hours, plus 1½ hours cooling

Reduced-Fat Carrot Cake with Cream Cheese Frosting

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