So basically we have it under control--we still need to neaten up around the house, but for the most part we're feeling happy and relaxed, as it should be.
Carrot Cake
from Cooking Light magazine
from Cooking Light magazine
Cake:
Cooking Spray
9 T.butter, softened
2/3 c. packed brown sugar
1/2 c. granulated sugar
2 large eggs
2 egg whites
2 t. vanilla extract
2 c. flour
2 t. baking soda
1 t. ground cinnamon
1/4 t. salt
3/4 c. buttermilk
2 c. shredded carrot
1. Preheat the oven to 350.
2. Coat a 13x9" baking pan with cooking spray.
3. Cream butter with both sugars thoroughly. Add eggs and egg whites one at a time, blending b/t each addition. Beat in vanilla.
4. Blend dry ingredients together in a separate bowl, then add to creamed mixture, alternating with buttermilk, beginning and ending with flour. Stir in shredded carrot. Bake at 350 for 30 minutes. Cool thoroughly.
Frosting:
1/2 c. block style fat free cream cheese [I use the "1/3 Less Fat" kind, not fat free]
1/4 c. butter, softened
2 t. vanilla extract
1/8 t. salt
2 3/4 c. powdered sugar
To prepare frosting, place the cream cheese, 1/4 c. butter, 2 t. vanilla, and 1/8 t. salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add powdered sugar. Do not overbeat. Frost cake; store in fridge.
3 comments:
Let me know how this turns out. I have to take a dessert to a Grinnell picnic tomorrow. I am taking Anna and two of her friends who are interested in attending Grinnell. It's in Mission Hills. I feel compelled to make a good impression despite the fact that we, Nathan included, have not been overly impressed by our Grinnell experience.
The cake sounds great Mary Beth. Thanks for sharing the recipe.
I hope your dinner party was a great success.
Yes, it turned out great. I've actually made it several times now, with no problems. Hope you enjoy it if you make it.
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