Half-the-Fat Carrot Cake with Cream Cheese Frosting
Traditional carrot cakes have as much as 1 1/2 cups of oil; this one has far less fat—only 1/2 cup of butter. But you'll be amazed at how moist and tender the cake is. Draining the carrots in a colander helps maintain the cake's texture while keeping it from becoming too heavy.
Recipe by Cooking Light January 2001