Published November 8, 2006.
We made four changes to our carrot cake recipe to meet our goal of creating a light carrot cake recipe that would taste good. We reduced the amount of oil from 1 1/2 cups to 1/2 cup and reduced the number of eggs from five to three. We whipped air into the eggs to keep the carrot cake recipe from getting too dense and leaden. Finally, we replaced the cream cheese and butter in the frosting with Neufchâtel reduced-fat cream cheese and mixed it by hand to prevent runniness.
Be sure to mix the frosting by hand—an electric mixer or food processor will turn the frosting soupy.
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