Carrot Cake
By Grazor
Ingredients
- Frosting:
- 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
- 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 (optional)
Details
Preparation
Step 1
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.
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