An 8 inch carrot cake adapted from a recipe in Cooking Light magazine. The Cooking Light Carrot Cake can be baked in a metal or glass pan. If using glass, reduce the temperature to 325 and bake until cake springs back when touched.
Course Dessert
Cuisine American
Keyword Cooking Light, Carrot Cake
Prep Time 10 minutesminutes
Cook Time 28 minutesminutes
Total Time 38 minutesminutes
Servings 8
Author Cookie Madness
Ingredients
CAKE:
1cupall-purpose flour, kind of a heavy cup at 140 grams(140 grams)
1teaspoonbaking powder
¾teaspoonsground cinnamon
⅛teaspoonsalt
1cupgrated carrot
½cupgranulated sugar(100 grams)
¼cuppacked brown sugar(50 grams)
3tablespoonsbutter, softened(42 grams)
1large egg plus 2 tablespoons lightly beaten egg
1teaspoonvanilla extract
¼cupbuttermilk
Cooking spray
Frosting
3ouncescream cheese, softened(84 grams)
½ouncefromage blanc or another ½ oz cream cheese(14 grams)
1tablespoonbutter, softened(14 grams)
¼teaspoonvanilla extract
⅛teaspoonsalt
1 ½cupspowdered sugar (I use only 1 cup)(120 grams to 180 grams)
Instructions
Preheat oven to 350°. Grease an 8 inch square baking pan. If using a glass pan, reduce oven heat to 325.
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 3 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs and vanlila, beating well.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spread batter in the pan and bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
Make the frosting. Beat the cream cheese and next 4 ingredients until creamy. Gradually add powdered sugar. Spread frosting evenly over top of cake.