Carrot Cake recipe

I tried the Weight Watchers recipe for Carrot cake. I was very surprised at what was in it yet it tasted just like the "real" thing! I will be making it again! It was only 5 points per slice.



2 cup(s) all-purpose flour
1 1/2 cup(s) sugar
2 tsp ground cinnamon
2 tsp baking soda
1 tsp table salt
1/2 cup(s) dried apricot halves
3 Tbsp hot water
2 large egg(s)
2 item(s) egg white(s)
4 large carrot(s), shredded (2 1/2 cups)
1/2 cup(s) apple butter
1/3 cup(s) canola oil
12 oz light cream cheese, Neufchâtel
7 1/2 oz store-bought marshmallow creme
1 tsp vanilla extract
Instructions
Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-stick spray, line the bottoms with parchment or wax paper, and spray the paper with nonstick spray.

Combine the flour, sugar, cinnamon, baking soda, and salt in a medium bowl.

Put the apricots and hot water in a food processor and process until the apricots are finely chopped.

Put the eggs and egg whites in a large bowl; beat with a whisk to combine. Add the carrots, apple butter, oil, and apricots, stirring until blended. Add the flour mixture to the carrot mixture, stirring with a rubber spatula just until blended. Spread the batter evenly n the pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, 30-32 minutes. Let cool in the pans on racks, 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on the racks.

To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.

To frost the cake, place 3 strips of wax paper on plate; don’t cover center of plate. Place 1 cake layer on top. Spread ½ cup frosting on center; spread out to edges. Top with remaining cake layer. Spread extra frosting on sides, then on top. Pull out wax paper.