Ingredients
- Any cream cheese with 1/3 less fat will work here. To ensure thick frosting, use marshmallow creme (such as Fluff or Jet-Puffed), not marshmallow sauce. Shred carrots on large holes of a box grater or with the shredding disk of a food processor.
- Ingredients
- Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon Salt
- 2 large eggs
- 1 (4-ounce) jar carrot baby food
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 pound carrots, peeled and shredded
- Frosting
- 1 (8-ounce) package Neufchatel (1/3 less fat) cream cheese, softened
- 1 cup marshmallow créme (see note)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup confectioners' sugar
Preparation
Step 1
1. Heat oven: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 13- by 9-inch baking pan with cooking spray and line bottom of pan with parchment paper.
2. Make batter: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl. With electric mixer on medium speed, beat 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. Reduce speed to low. Add flour mixture in two additions, scraping down sides of bowl as necessary, and mix until batter is nearly smooth. Fold in carrots.
3. Bake cake: Spread batter in prepared pan and bake until toothpick inserted in center comes out with few moist crumbs attached, 24 to 28 minutes, rotating pan halfway through baking. Cool cake 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.
4. Make frosting: With mixer on medium-high speed, beat together cream cheese, marshmallow creme, and vanilla. Sift confectioners' sugar over cream cheese mixture and beat on low speed until mixture is smooth, about 1 minute. Frost cooled cake. Serve