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.