Saturday, June 28, 2008

Carrot Sheet Cake with Cream Cheese Frosting

This came from a serious craving for carrot cake I was having. I've never attempted carrot cake before, so I was thrilled when this recipes was fabulous. I brought this into work and co-workers are asking for the recipe and when I'll make it again. The original recipe calls for too much sugar in the frosting. I reduced it. This makes a moist, fluffy cake and a great frosting. You could use 2 9-inch round pans and make a layer cake with it too, but I'd double the frosting recipe to do it. Just remember if you use a glass baking dish, reduce oven temp to 325. I used a metal one.

Carrot Sheet Cake with Cream Cheese Frosting
Source: Cooking Light


Cooking spray
9 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup low-fat buttermilk
2 cups finely shredded carrot

1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
2 3/4 cups powdered sugar, divided (NOTE!! I used just under 2 cups of powdered sugar!! I suggest for best results!)
1 tablespoon orange sugar sprinkles (I OMITTED)

Preheat oven to 350°.
To prepare cake, coat a 13 x 9-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, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° 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 the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, 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 the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake. Garnish with sprinkles. Store cake loosely covered in refrigerator.

Servings: 16
Nutritional Info: CALORIES 309 (30% from fat); FAT 10.3g (sat 5g,mono 4.1g,poly 0.5g); IRON 1.1mg; CHOLESTEROL 52mg; CALCIUM 49mg; CARBOHYDRATE 50.2g; SODIUM 358mg; PROTEIN 4.5g; FIBER 0.9g

WW Points: 7 Pin It

1 comment:

What's Cookin Chicago said...

Good call on omitting the orange sprinkles and it looks great!