Carrot Sheet Cake With Cream Cheese Frosting |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I saved this one from a Cooking Light magazine. Lighter, yet all the flavor. Ingredients:
9 tablespoons butter, softened |
2/3 cup packed brown sugar |
1/2 cup granulated sugar |
2 large eggs |
2 large egg whites |
2 teaspoons pure vanilla extract |
2 cups flour |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1/4 teaspoon salt |
3/4 cup low-fat buttermilk |
2 cups carrots, finely shredded |
1/2 cup fat free cream cheese |
1/4 cup butter, softened |
2 teaspoons pure vanilla extract |
1/8 teaspoon salt |
2 1/4 cups powdered sugar, divided |
1 tablespoon orange sugar candy sprinkles |
Directions:
1. Preheat oven to 350.
2. To prepare cake, coat 13 x 9 baking pan with cooking spray, line bottom of pan with wax paper. Coat wax paper with cooking spray, set aside.
3. Place 9 Tbs butter, brown sugar and granulated sugar in a large bowl, beat with mixer at medium speed 5 minutes or until well blended.
4. Add eggs and egg whites 1 at a time beating well after each addition until pale and fluffy.
5. Beat in 2 tsp of vanilla extract.
6. Combine flour, baking soda, cinnamon and 1/4 tsp salt, stirring well.
7. Add flour mixture and buttermilk alternately to sugar mixture; mixing after each addition.
8. Stir in carrot.
9. Spoon batter into prepared pan. Tap pan once on counter to remove bubbles.
10. Bake at 350 for 30 minutes or until wooden pick inserted in center comes out clean.
11. Cool pan 10 minutes on wire rack, remove from pan, carefully peel off wax paper, cool completely.
12. To prepare frosting, place cream cheese, 1/4 cup butter, 2 tsp vanilla extract and 1/8 tsp salt in large bowl; beat with mixer at medium speed until smooth.
13. Gradually add 2 cups powdered sugar, beating at low speed until smooth.
14. Stir in remaining 3/4 cup powdered sugar.
15. Cover and chill 30 minutes.
16. Spread frosting over top of cake.
17. Garnish with sprinkles.
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