Light Carrot Cake
Why This Recipe Works
Although carrot cake sounds healthy, most versions tip the scales at 500 calories and 31 grams of fat per slice. We wanted to create a moist and rich carrot cake and we wanted the cake to be lighter in both calories and fat. We made four significant changes to satisfy our goal of a tasty dessert we could enjoy more than once in a while. We reduced the amount of oil from 1 1/2 cups to 1/2 cup and also reduced the number of eggs from four to three. We whipped air into the eggs to keep the cake from being dense and leaden. And, finally, we replaced the cream cheese and butter in the frosting with Neufchâtel reduced-fat cream cheese and mixed it by hand to prevent it from being runny. In the end, we reduced the calories and the fat and still had a cake that was tender, moist, and flavorful.