Warm spices and brown sugar add rich, caramelized flavors to this carrot cake.
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
2 cups grated carrot
1 cup granulated sugar
½ cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
½ cup low-fat buttermilk
8 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar
1/4 cup chopped pecans, toasted
Preheat oven to 350°.
Combine flour, baking powder, ground cinnamon, and salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
Place granulated sugar, brown sugar, and 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 a 13 x 9-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.
To prepare frosting, place softened cream cheese and next 3 ingredients 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. Sprinkle evenly with toasted pecans