Carrot Cake

Carrot Cake Recipe
Photo: Oxmoor House
Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. If you can't find fromage blanc, use more cream cheese.

Yield:

Serves 20 (serving size: 1 piece)
Total time: 1 Hour, 53 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 1 Hour, 53 Minutes

Nutritional Information

Calories 284
Fat 9.7 g
Satfat 4.9 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 3.6 g
Carbohydrate 46.6 g
Fiber 0.9 g
Cholesterol 49 mg
Iron 1 mg
Sodium 172 mg
Calcium 68 mg

Ingredients

Cake:
10.1 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 1% low-fat buttermilk
Cooking spray
Frosting:
6 ounces cream cheese, softened (about 3/4 cup)
1 ounce fromage blanc
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar

Preparation

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 and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Add 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 cream cheese and next 4 ingredients (through 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.

Note:

Kathy Kitchens Downie, RD,

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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