This carrot cake was my 35th birthday cake. I absolutely love how moist and flavorful it is! Just the right amount of sugar and spice and everything nice 🙂 Once again, it’s from Cooking Light magazine.
Ingredients:
9 Tablespoons butter, softened
2/3 cup brown sugar, packed
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
Directions:
- Preheat oven to 350 degrees F.
- Coat a 13 x 9-inch baking pan with Pam cooking spray. Line bottom of pan with wax paper. Coat wax paper with cooking spray. Set aside.
- Place butter, brown sugar, and granulated sugar in a large bowl.
- Beat with electric 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 and 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 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 and cool completely on wire rack.
- Frost with cream cheese frosting, if desired. (Recipe listed separately on blog.)
