Carrot Cake

Carrot Cake

Warm spices and brown sugar add rich, caramelized flavors to this carrot cake.

Ingredients:

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon salt
• 2 cups grated carrot
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 6 tablespoons butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup low-fat buttermilk

Frosting:

·        8 ounces cream cheese, softened

·        2 tablespoons butter, softened

·        1/2 teaspoon vanilla extract

·        1/8 teaspoon salt

·        3 cups powdered sugar

·        1/4 cup chopped pecans, toasted

Preheat oven to 350°.

Combine flour, baking powder, ground cinnamon, and salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.

Place granulated sugar, brown sugar, and 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 3 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). Spread frosting evenly over top of cake.                                                              

Sprinkle evenly with toasted pecans