Reduced-Fat Carrot Cake with Cream Cheese Frosting
Sure carrots are good for you. But carrot cake? At 500 calories a slice, this cake needed a trim.
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 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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