Carrot Cake with Cream Cheese Frosting

I found this delicious recipe in the Cook's Country magazine. I thought it turned out well for being reduced-fat. :) I did use a different cream cheese frosting, because I didn't have the marshmallow cream. Anyway- enjoy!

Reduced-Fat Carrot Cake with Cream Cheese Frosting
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
2 large eggs
1 (4 oz) jar carrot baby food (or about 4 oz apple sauce)
1 cup packed dark brown sugar
1/2 cup oil
1 pound carrots, peeled and shredded (about 4-5 carrots)

1. Heat oven to 350 and lightly grease 9x13 pan.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl. Mix and beat eggs, baby food, and sugar until smooth and creamy, 1-2 minutes. With mixer running, slowly add oil and mix until thoroughly incorporated, about 1 minute. Reduce speed to low. Add flour mixture, scraping down sides of bowl as necessary, and mix until nearly smooth. Fold in carrots.
3. Spread batter in prepared pan and bake 24-28 minutes. Once cooled, spread on frosting.

Cream Cheese Frosting
1 (8oz) package cream cheese, softened
1 cup marshmallow creme
1 1/2 tsp vanilla extract
1/4 cup confectioners sugar

Mix together cream cheese, marshmallow creme, and vanilla. Sift sugar over mixture and beat on low until smooth, about one minute. Frost cooled cake.

Alternate Cream Cheese Frosting Recipe
4 oz. cream cheese
1/2 cube butter
1 tsp vanilla
3 cups powdered sugar

Mix... if too dry add 2 or 3 tsp water.