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Carrot Cake (Cooking Light)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Cooking Light Magazine
| 10.1 ounces | all-purpose flour,, (about 2 1/4 cups) |
| 2 t | baking powder |
| 1 1/2 t | cinnamon |
| 1/4 t | salt |
| 2 c | grated carrots |
| 1 c | sugar |
| 1/2 c | packed brown sugar |
| 6 T | butter,, (softened) |
| 3 lg | eggs |
| 1 t | vanilla extract |
| 1/2 c | low-fat buttermilk |
| cooking spray | |
| 6 ounces | cream cheese, softened |
| 1 ounce | fromage blanc |
| 2 T | butter, softened |
| 1/2 t | vanilla extract |
| 1/8 t | salt |
| 3 c | powdered sugar |
| 1/4 c | chopped pecans, toated |
Preheat oven to 350 degrees.
To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 t baking powder, cinnamon & 1/4 t salt in a medium bowl, stirring with a whisk. Add carrot, tossing to combine.
Place granulated sugar, brown sugar & 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 13x9 metal pan coated with cooking spray. Bake @ 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
To prepare frosting, place softened cream cheese and next 4 ingredients 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). Sprad frosting evenly over top of cake. sprinkle evenly with toasted pecans.
Makes 20 servings (serving size - 1 piece)
Calories 284; fats 9.7g; protein 3.6g; carb 46.6g; fiber .9g
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