Carrot Cake

Photo: John Autry; Styling: Leigh Ann Ross

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: 20 servings (serving size: 1 piece)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 53 Minutes

Nutritional Information

Amount per serving
  • 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

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 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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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