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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. If you can't find fromage blanc, use more cream cheese. Ingredients:
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 |
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 |
Directions:
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, 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. 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 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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