Friday, June 3, 2011

CARROT CAKE RECIPE

servings (serving size: 1 piece)
  • TOTAL: 1 HOURS, 53 MINUTES

  • COURSE:Cakes/Frostings, Desserts

  • Ingredients
    • Cake:
    • 10 1/10 ounces all-purpose flour (about 2 1/4 cups)
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon salt
    • 2 cups grated carrot
    • 1 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 6 tablespoons butter, softened
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup low-fat buttermilk
    • Cooking spray
    • Frosting:
    • 6 ounces cream cheese, softened
    • 1 ounce fromage blanc
    • 2 tablespoons butter, softened
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 3 cups powdered sugar
    • 1/4 cup chopped pecans, toasted

    Preparation
    • 1. Preheat oven to 350°.
    • 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
    • 3. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
    • 4. To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toasted pecans.

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