Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 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.

1672

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cake:, 10.1 ounces all-purpose flour (about 2 1/4 cups), 2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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