Carrot Cake Makeover

Cooking Light Recipe Calories: 284 Fat: 9.7g Saturated fat: 4.9g Monounsaturated fat: 2.8g Polyunsaturated fat: 0.8g Protein: 3.6g Carbohydrate: 46.6g Fiber: 0.9g Cholesterol: 49mg Iron: 1mg Sodium: 172mg Calcium: 68mg

Carrot Cake Makeover

Photo by Stephanie M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • 10 1/10

    ounces all-purpose flour (about 2¼ cups)

  • 2

    teaspoons baking powder

  • teaspoons ground cinnamon

  • ¼

    teaspoon salt

  • 2

    cups grated carrot

  • 1

    cup granulated sugar

  • ½

    cup packed brown sugar

  • 6

    tablespoons butter, softened

  • 3

    large eggs

  • 1

    teaspoon vanilla extract

  • ½

    cup low-fat buttermilk

  • Cooking spray

  • Frosting:

  • 6

    ounces cream cheese, softened

  • 1

    ounce fromage blanc

  • 2

    tablespoons butter, softened

  • ½

    teaspoon vanilla extract

  • teaspoon salt

  • 3

    cups powdered sugar

  • ¼

    cup chopped pecans, toasted

Directions

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 13×9-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.


Nutrition

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