Rating: 4 stars
22 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. If you can't find fromage blanc, use more cream cheese.

Kathy Kitchens Downie, RD
Recipe by Cooking Light April 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
1 hr 53 mins
Yield:
20 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

284 calories; fat 9.7g; saturated fat 4.9g; mono fat 2.8g; poly fat 0.8g; protein 3.6g; carbohydrates 46.6g; fiber 0.9g; cholesterol 49mg; iron 1mg; sodium 172mg; calcium 68mg.
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