Reduced-Fat Carrot Cake w/Cream Cheese Frosting

Name: Reduced-Fat Carrot Cake w/Cream Cheese Frosting Recipe
Yield: 21
Ingredients: Lower Fat Carrot Sheet Cake; (Adapted from Cook�s Country); 2 1/2 cups all purpose flour [I used whole wheat]; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp. of allspice; 1 cup brown sugar (pref. dark); 2 large eggs; 1/2 cup vegetable oil; 4 oz. of carrot baby food; 1-lb carrots peeled and shredded (4-5 cups); Preheat oven to 350F. Lightly grease a 9�13-in baking pan.; In a medium bowl whisk together flour baking powder baking soda salt and spices.; In a large bowl whisk together brown sugar eggs vegetable oil and applesauce until very smooth. Stir in flour mixture and mix only until just combined with no streaks of flour remaining. Stir in shredded carrots.; Pour batter into prepared pan and spread into an even layer.; Bake for 25-28 minutes until a toothpick inserted into the center comes out with only a few moist crumbs attached.; Cool cake on wire rack (cake can be cooled in the pan or turned out; I cooled in the pan).; Frost top of cake (not sides) once it is completely cooled.; Lower Fat Cream Cheese Frosting; 8-oz low fat cream cheese room temperature; 1 1/4 cups marshmallow creme; 1/4 cup of powdered sugar; 1.5 tsp vanilla extract

Number of Servings: 21

Ingredients

Lower Fat Carrot Sheet Cake(Adapted from Cook�s Country)2 1/2 cups all purpose flour [I used whole wheat]2 tsp baking powder1 tsp baking soda1/2 tsp salt1 1/2 tsp ground cinnamon1/2 tsp. of allspice1 cup brown sugar (pref. dark)2 large eggs1/2 cup vegetable oil4 oz. of carrot baby food1-lb carrots, peeled and shredded (4-5 cups)Preheat oven to 350F. Lightly grease a 9�13-in baking pan.In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.In a large bowl, whisk together brown sugar, eggs, vegetable oil and applesauce until very smooth. Stir in flour mixture and mix only until just combined, with no streaks of flour remaining. Stir in shredded carrots.Pour batter into prepared pan and spread into an even layer.Bake for 25-28 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.Cool cake on wire rack (cake can be cooled in the pan or turned out; I cooled in the pan).Frost top of cake (not sides) once it is completely cooled.Lower Fat Cream Cheese Frosting8-oz low fat cream cheese, room temperature1 1/4 cups marshmallow creme1/4 cup of powdered sugar1.5 tsp vanilla extract

Directions

Makes 21 cup cakes

Number of Servings: 21

Recipe submitted by SparkPeople user NORTHWOODSMOM8.

Servings Per Recipe: 21

Nutritional Info Amount Per Serving

Calories: 198.2
Total Fat: 8.0 g
Cholesterol: 26.9 mg
Sodium: 159.2 mg
Total Carbs: 31.3 g
Dietary Fiber: 1.9 g
Protein: 3.9 g

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