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Low Fat Carrot Cake with Cream Cheese Frosting
Nb persons: 15
Yield:
Preparation time: 20
Total time: 45
Source: Cook's COuntry
Cake | |
2.5 cups | all-purpose flour |
2 t | baking powder |
1 t | baking soda |
1.5 t | cinnamon |
1/2 t | nutmeg |
1/8 t | ground cloves |
1/2 t | salt |
2 large | eggs |
1 4-oz jar | carrot baby food |
1 cup | dark brown sugar |
1/2 c | vagetable oil |
1 lb. | carrots, peeled and shredded |
Frosting | |
1 8-oz package | neurchatel cream cheese, softened |
1 cup | marshmallow creme, (Kraft jet-puffed) |
1.5 t | vanilla |
1/4 c | confectioners sugar |
Heat oven to 350 degrees and adjust rack to middle position. Grease 13" by 9" pan; line bottom of pan with parchment paper. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Beat eggs, baby food, and sugar until smooth and creamy with electric mixer. Slowly add oil. Reduce speed until low. Add flour mixture and fold in carrots. Spread batter in pan and bake 24-28 minutes. Allow to cool completely, 1.5 hours. | |
Frosting, Beat cream cheese, marshmallow creme, and vanilla. Sift sugar over mixture and beat on low until smooth. |
Nurition: 280 calories; fat: 11 g
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