Carrot Cake-5 points or 7 with frosting

Carrot Cake, Thank you Margaret from Frederick.

This recipe is from a new magazine from Cook's called Cooks Country. I got an ad for it. Total per serving is 7 points. Traditional carrot cake has 530 calories per serving, 33g of fat, and 8g of saturated fat. This has 280 calories, 11g of fat, and 3 g of saturated fat. Of course, if you don't do the frosting it is 2 points less. It is also less if you don't do the cake!!

Cake:

2 1/2 cups flour

2 tsp baking powder

1 tsp baking soda1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

1/2 tsp salt

2 large eggs

1 4-oz jar carrot baby food (look for brands containing only carrots and waterr)

1 cup packed dark brown sugar (I'll bet you can use 1/2 to 3/4 cup of this. Recipes are always too sweet.)

1/2 cup vegetable oil1 pound carrots, peeled and shredded

Frosting:

1 8-oz package Neufchatel cream cheese, softened1 cup marshmallow cream

1 1/2 tsp vanilla extract

1/4 cup confectioners sugar

Heat oven to 350, grease 13x9 inch pan with cooking spray and line bottom of pan with parchment paper.Whisk dry ingredients together in large bowl. In another bowl beat on medium speed eggs, baby food, and sugar until smooth and creamy 1 to 2 minutes. With mixer still running, slowly add oil and mix until thoroughly incorporated, about 1 minute. With mixer on low add flour mixture in two additions, scraping down sides of bowl until batter is nearly smooth. Fold in carrots.Bake until toothpick inserted in center comes out with few moist crumbs attached, 24 to 28 minutes, rotating pan halfway through baking. Cool in pan 10 minutes then invert onto wire rack. Remove parchment and flip cake right side up to cool completely, about 1 1/2 hours.For frosting mix all but sugar together on medium-high speed, then sift confectioners sugar over mixture and beat on low speed until mixture is smooth, about one minute. Frost cooled cake.Serves 15.