Ingredients:
Cake:
Cooking spray
9 tbsp butter
2/3 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg whites
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup low-fat buttermilk
2 cups finely shredded carrot
Frosting:
1/4 cup (4 oz) block-style fat-free cream cheese
1/4 cup butter, softened
2 tsp vanilla extract
1/8 tsp salt
2.75 cups powdered sugar, divided
1 tbsp orange sugar sprinkles (optional)
Directions:
1. Preheat oven to 350.
2. To prepare cake, coat a 13 x 9-inch baking pan with cooking
spray, line bottom of pan with wax paper. Coat wax paper with
cooking spray; set aside.
3. Place 9 tbsp butter, brown sugar and granulated sugar in a
large bowl; beat with a mixer at medium speed for 5 minutes or
until well blended. Add eggs and egg whites, 1 at a time, beating
well after each addition until pale and fluffy. Beat in 2 tsp of
vanilla extract.
4. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, cinnamon, and 1/4 tsp salt, stirring with
a whisk. Add flour mixture and buttermilk alternatively to sugar
mixture, beginning and ending with flour mixture; mix after each
addition. Stir in carrot. Spoon batter into prepared pan. Sharply
tap pan once on counter to remove air bubbles. Bake at 350 for 30
minutes or until a wooden pick inserted in center comes out clean.
Cool pan 10 minutes on a wire rack; remove from pan. Carefully, peel
off wax paper; cool completely on wire rack.
5. To prepare frosting, place cream cheese, 1/4 cup butter, 2 tsp of
vanilla and 1/8 tsp salt in a large bowl; beat with a mixer at medium
speed until smooth. Gradually add 2 cups powdered sugar, beating a low
speed until smooth. Stir in the remaining 3/4 cup powdered sugar. Cover
and chill 30 minutes. Spread frosting over the top of cake. Garnish with
sprinkles if desired. Store cake loosely covered in refrigerator.
Yield: 16 servings (serving size: 1 piece)
Nutritional Information:
Calories 309; Fat 10.3g; Protein 4.5g; Carb 50.2g; Fiber 0.9g; Sodium 358mg; Calc 49mg