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Light Carrot Cake Recipe

   
 

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     Light Carrot Cake

Category   Desserts - Breads
Sub Category   Low-fat
Servings   20
Preptime   35 minutes

Ingredients
10.1 Ounces All-Purpose Flour (about 2 1/2 Cups)
2 Teaspoons Baking Powder
1 1/2 Teaspoons Ground Cinnamon
1/4 Teaspoon Salt
2 Cups Grated Carrot
1 Cup Granulated White Sugar
1/2 Cup Brown Sugar
6 Tablespoons Unsalted Butter, Softened
3 Large Eggs
 
1 Teaspoon Vanilla
1/2 Cup Low Fat Buttermilk
FROSTING
7 Ounces Low Fat Cream Cheese
2 Tablespoons Unsalted Butter, Softened
1/2 Teaspoon Vanilla
3 Cups Powdered Sugar
1/4 Cup Pecans, Chopped & Toasted
1/8 Teaspoon Salt

Instructions
Preheat oven to 350 degrees.
Weigh flour, combine baking powder, cinnamon, and salt in medium bowl. Add carrot and stir to combine.
In another bowl combine brown and white sugars with butter and beat until fluffy and well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla. add flower/carrot mixture and buttermilk alternately to sugar/butter mixture and stir well. Spread batter into a 9 X 13 pan coated with cooking spray. Bake at 350 degrees for 28-30 minutes, until a a toothpick inserted into the center comes out clean. Cool cake on a wire rack.
For Frosting Mix together cream cheese, butter, vanilla, salt and powdered sugar until smooth and fluffy. Spread over cake and sprinkle with pecans.
Serving Suggestions
284 Calories, 9.7g Fat, 3.6g Protein, 46.6g Carbs, 0.9g Fiber


Originally Submitted
3/20/2011





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