Light and Fast Carrot Cake With Frosting
- 1 (18 ounce) box carrot cake mix
- 12 ounces diet ginger ale
- 2 egg whites
- 3 large carrots (grated fine)
- 1 (8 ounce) package fat free cream cheese
- 1 (7 ounce) container marshmallow cream
- 12 teaspoon vanilla butternut flavoring
- 14 cup confectioners' sugar
- Mix cake ingredients, bake in the 9x13 pan as directed.
- Beat cream cheese until smooth -mix in sugar and flavoring, beat very well making sure there are no clumps - then mix in the marshmallow fluff until smooth.
- I refrigerated this is a covered container overnight and spread on the cooled cake in the AM.
- Refrigerate the frosted cake for approx 4 hour and enjoy!
carrot cake, ginger ale, egg whites, carrots, cream cheese, marshmallow cream, vanilla butternut flavoring, sugar
Taken from www.food.com/recipe/light-and-fast-carrot-cake-with-frosting-422950 (may not work)