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    Source: adapted from Cooking Light Magazine, October 1997. Yield: 24 servings. 1 12 cups packed brown sugar. Icing: 4 ounces reduced-fat cream cheese 4 ounces fat-free cream cheese 2 tablespoons fat-free tub margarine, chilled 1 teaspoon finely grated lemon zest. A recipe for Carrot Cake with Cream Cheese Icing at Best Recipes. The icing alone is delicious! Cream Cheese Icing recipe, and other healthy homemade favorite

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