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1
Preheat oven to 350.
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2
To prepare cake, coat a 13 x 9 inch pan with cooking spray.
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3
Line bottom with wax paper, then coat wax paper with cooking spray.
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4
Set aside.
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5
Place 9 Tbsp butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.
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6
Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy.
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7
Beat in 2 tsp vanilla.
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8
Lightly spoon flour into dry measuring cups; level with a knife.
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9
Combine flour, baking soda, cinnamon, and 1/4 tsp salt, stirring with a wisk.
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10
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
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11
Stir in carrot.
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12
Spoon batter into prepared pan.
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13
Sharply tap pan once on counter to remove air bubbles.
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14
Bake at 350 for 30 minutes or until wooden pick inserted in center comes out clean.
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15
Cool in pan for 10 minutes on wire rack.
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16
Remove from pan.
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17
Carefully peel off wax paper; cool completely on wire rack.
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18
To prepare frosting, place cream cheese and next three ingredients in a large bowl.
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19
beat with a mixer on medium speed until smooth.
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20
Gradually add powdered sugar, beating at low speed until smooth.
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21
Cover and chill for 30 minutes.
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22
Spread over top of cake.
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23
Store cake loosely covered in the refrigerator.
