Dessert

Reduced-Fat Carrot Cake w/Cream Cheese Frosting is for Dessert.

Reduced-Fat Carrot Cake w/Cream Cheese Frosting takes several minutes to prepare.

Reduced-Fat Carrot Cake w/Cream Cheese Frosting takes several minutes to cook.

Reduced-Fat Carrot Cake w/Cream Cheese Frosting makes 21 servings.

The ingredients for Reduced-Fat Carrot Cake w/Cream Cheese Frosting are:

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

Here is how you make Reduced-Fat Carrot Cake w/Cream Cheese Frosting:

Makes 21 cup cakesNumber of Servings: 21Recipe submitted by SparkPeople user NORTHWOODSMOM8.

The nutritional information for Reduced-Fat Carrot Cake w/Cream Cheese Frosting is:

• Servings Per Recipe: 21
• 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