Although the weather is totally NOT Spring like, I was craving one of my favorite desserts ever...Carrot Cake. I always think of this dessert around Easter time, although I could eat it anytime! My Mom was coming to our house for dinner this past weekend and she has a love for carrot cake too, so that's what I made for dessert. My newest edition of Cooking Light had a Carrot Cake recipe so that is where this came from. I made a few changes and will incorporate them to the recipe below. Make this ASAP...holy yum!
Ingredients:
2 1/4 cups all-purpose flour
2 t. baking powder
2 t. ground cinnamon
1/4 t. salt
2 cups grated carrot
1 cup granulated sugar
6 T. butter, softened
3 large eggs
1 t. vanilla extract
1/2 c. low-fat buttermilk
1/2 c. raisins
Cooking spray
Frosting:
8 oz. low-fat cream cheese, softened
2 T. butter, softened
1/2 vanilla extract
1/8 t. salt
3 cups powdered sugar
Directions:
1. Preheat oven to 350.
2. To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 t. baking powder, ground cinnamon, and 1/4 t. 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 T. 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 t. vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in raisins. Spread batter into a 13x9-inch metal baking pan coated with cooking spray. Bake at 350 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 t. 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.
Yield: 20 servings
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