Cooking Light Carrot Cake
This is an 8-inch round layer cake originally from Cooking Light.
Servings 8
Cost 5
Ingredients
CAKE:
- 2 ¼ cups all-purpose flour (280 grams)
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 cups grated carrot (shred in processor, then chop)
- 1 cup granulated sugar (200 grams)
- ½ cup packed brown sugar (100 grams)
- 6 tablespoons butter, softened (84 grams)
- 3 large eggs
- 2 teaspoon vanilla extract
- ½ cup buttermilk
Frosting
- 6 ounces cream cheese, softened (170 grams)
- 1 oz fromage blanc or Greek yogurt or just another 1 oz cheese (28 grams)
- 2 tablespoons butter, softened (28 grams)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ½ cups powdered sugar (can add up to ½ cup more)
Instructions
- Preheat oven to 350°. Grease two 8-inch round cake pans.
- Whisk the flour, baking powder, ground cinnamon, and salt together in a medium bowl. Stir in the 1 cup of grated carrots.
- Combine granulated sugar, brown sugar, and butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs and vanilla, beating well.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Spread batter in the pans and bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Let the cakes cool in the pans, then carefully loosen and invert.
- Make the frosting. Beat the cream cheese and next 4 ingredients until creamy. Gradually add powdered sugar. Spread frosting evenly over top of cake.