Carrot Cake

Ingredients:

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


Frosting:

8 ounces cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1/8 teaspoon salt

3 cups powdered sugar


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.


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