Reduced-Fat Carrot Cake with Cream Cheese Frosting
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- 1 (4-ounce) jar carrot baby food
- 1 cup packed brown sugar
- ½ cup vegetable oil
- 1 pound carrots, peeled and shredded
- 1 (8-ounce) package Neufchâtel (⅓ less fat) cream cheese, softened
- 1 cup marshmallow crème
- 1½ teaspoons vanilla extract
- ¼ cup confectioners’ sugar
- Produce
- Carrot baby food (1 (4-ounce) jar)
- Carrots (1 pound)
- Condiments
- Marshmallow creme (1 cup)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Brown sugar, packed (1 cup)
- Cinnamon, ground (1 1/2 teaspoons)
- Cloves, ground (1/8 teaspoon)
- Confectioners’ sugar (1/4 cup)
- Nutmeg, ground (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Vanilla extract (1 1/2 teaspoons)
- Vegetable oil (1/2 cup)
- Refrigerated
- Eggs, large (2)
- Other
- 1 (8-ounce) package Neufchâtel (⅓ less fat) cream cheese, softened
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Published March 2, 2012 (11 months ago).
9 people saved this recipe.
