Carrot Cake

Carrot Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  •  10 1/10 ounces all-purpose flour (about 2¼ cups)

  •  2 teaspoons baking powder

  •  1½ 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

  •  ⅛ teaspoon salt

  •  3 cups powdered sugar

  •  ¼ cup chopped pecans, toasted (optional)

Directions

Preheat oven to 350°. 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. 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.


Nutrition

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