I made this tasty cake last weekend and then got too distracted to post the recipe (it's from the May 2005 issue of Cooking Light). All who sampled it liked it very much. I used a metal baking pan purchased especially for the occasion, but the magazine says if you use a glass one just reduce the baking temperature to 325 degrees and start sticking the toothpick in after 25 minutes. My frosting was just a little runny, and I realize now that I let the cream cheese soften even though the recipe didn't call for that. And I'm not entirely sure I added the powdered sugar in batches either. Tricky delicious frosting.
Preheat over to 350 degrees.
To prepare cake, coat a 13x9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
Place 9 tablespoons butter, softened, 2/3 cup packed brown sugar, and 1/2 cup granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add 2 large eggs and 2 large egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons vanilla extract.
Lightly spoon 2 cups all-purpose flour into dry measuring cups; level with a knife. Combine flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and 3/4 cup low-fat buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in 2 cups finely shredded carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, place 1/2 cup (4 ounces) block-style fat-free cream cheese, 1/4 cup butter, softened, 2 teaspoons vanilla extract, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake. Garnish with 1 tablespoon orange sugar sprinkles. Store cake loosely covered in refrigerator. Yield: 16 servings.Posted by astraea on May 07, 2005 | TrackBack