Sigh. Blogging about cake in the wee hours of the morning is a dangerous thing, people. Even if it lightened up-style. It’s a good thing I have weigh-in tonight keeping me in check. Or else breakfast could be a very easy choice to make.
My mom and dad both love carrot cake, so it’s no wonder I do, too. Fortunately and unfortunately, Mr. Prevention is not a fan and thus, this cake is going to work with me to be gobbled up by my lovely co-workers 🙂 And with only 2 slices missing – one of which is waiting for me tonight!
Sneaking vegetables into breakfast and dessert is somewhat of a hobby of mine. Can that be considered a hobby? It should be. I get that question all the time from patients…I don’t like vegetables, how can I sneak them into my diet?
While my “perfect” answer wouldn’t be carrot cake, at least this cake does offer a bit of fiber and vitamin A, right? Absolutely right. That’s my story and I’m sticking to it! 😀
But really, I’ve been craving carrot cake. And then along came April’s issue of Cooking Light and voila…here we are. This was a simple cake to make and instead of making a sheet cake, I made this in 9″ rounds to create a layered carrot cake.
A layer of frosting between two fluffy layers of cake always trumps sheet cake. If you don’t agree, you don’t like frosting. And if it weren’t cream cheese frosting, I might bat for that team…but that’s not the case.
Cream cheese frosting…is there anything better? Naaah.
Carrot Cake adapted from Cooking Light, April 2011
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
2 cups grated carrot (about 5 carrots)
1 cup granulated sugar
1/2 cup packed brown sugar
6 Tbsp butter, softened
3 large eggs
1 tsp vanilla extract
1/2 cup low-fat buttermilk
8 oz light cream cheese, softened
2 Tbsp butter, softened
1/2 tsp vanilla extract
1/8 tsp salt
3 cups powdered sugar
1/4 cup chopped pecans, toasted
Preheat oven to 350 F.
To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
Place granulated sugar, brown sugar, and 6 tablespoons 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 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into two 9″ round baking tins coated with cooking spray. Bake at 350 F for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8 teaspoon 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 1/3 frosting evenly over top of bottom layer. Place the top layer of cake on top and frost completely. Sprinkle evenly with toasted pecans. Yield: 16 slices.
Nutrition Information (per slice): 310 calories; 10.8 g. fat; 48 mg. cholesterol; 200 mg. sodium; 50.8 g. carbohydrate; 1.4 g. fiber; 3.8 g. protein
Result: Mmmm! So good! The cake is very fluffy and light while the frosting is creamy and rich. The two go together really well, and the pecans are the perfect touch! Enjoy!
Weigh-in tonight. It’s been a great week! I’m hopeful to see some results. I’m also anxious to try Juice Box Salmon with Creamy Russian Dressing — doesn’t that title pique your interest? Mine too!
I didn’t end up making Portabello Mushroom Pizzas last night because I ended up being short on time and we had a ton of spaghetti and meatball leftovers. I think we will move this meal to Wednesday evening and enjoy those pizzas instead of leftovers 😀
Question: Are you a carrot cake fan? Cream cheese frosting lover?