Tuesday, May 10, 2011

Carrot Cake with Cream Cheese Frosting

This cake was actually a practice run for my daughters second birthday. The recipe and cake was delicious and well liked by everyone, everyone but my daughter that is. When I offered her a piece of the cake she just blankly looked at me with a puzzled look, here I was all excited about her trying the cake and she seemed to not understand why. I'm not sure why she wasn't crazy about it but I knew it was necessary to find another recipe.

Recipe from The Complete Cooking Light Cookbook
Carrot Cake
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
Cream Cheese Frosting

1. Preheat oven to 375ºF.
2. Coat 2 (8 inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
3. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour and next 5 ingredients, stirring well with a whisk. Beat granulated sugar and next 7 ingredients at medium speed of a mixer. Add to flour mixture, stirring just until moist. Stir in carrot.
4. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 375º for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.
5. Place 1 cake layer on a plate; spread with 3/4 cup cream cheese frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Yield: 16 servings

Cream Cheese Frosting
1/2 cup (4 ounces) block-style fat-free cream cheese, chilled
1/4 cup butter or stick margarine, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
3 1/2 cups powdered sugar

1. Beat first 4 ingredients at medium speed of a mixer until smooth. Gradually add sugar to butter mixture; beat at low speed just until blended (do not over beat). Yield 2 cups


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