Carrot Cake

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
Carrot Cake

PREP TIME

120

minutes

TOTAL TIME

120

minutes

SERVINGS

20

servings

PREP TIME

120

minutes

TOTAL TIME

120

minutes

SERVINGS

20

servings

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

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 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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