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SPICED CARROT CAKE WITH CREAM CHEESE FROSTING
Active Time : 2 Hour 0 Minutes Total Time : 2 Hour 0 Minutes Serves : 16INGREDIENTS
- PAM® Baking Spray
- 2 cups Ultragrain® All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 2 eggs
- 1-1/2 cups granulated sugar
- 3/4 cup Pure Wesson® Vegetable Oil
- 3/4 cup lowfat buttermilk
- 1 teaspoon vanilla extract
- 2 cups shredded fresh carrots
- 1 pkg (8 oz each) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 pound confectioners' sugar
- chopped walnuts, optional
DIRECTIONS
Prepare Cake: Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray; line with parchment and set aside.
Combine flour, soda, cinnamon, nutmeg, allspice and salt in medium bowl. Place eggs, granulated sugar, oil, buttermilk and vanilla in large bowl; mix with an electric mixer on low until blended.
With mixer running, add flour mixture and then carrots. Mix until blended. Pour batter evenly into pans.
Bake 30 to 35 minutes or until cakes test done. Cool cakes 5 minutes. Remove from pans; cool completely on wire racks.
Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.
Assemble cake by placing one layer onto plate. Spread with some of the frosting; top with second layer. Frost top and sides with remaining frosting. Garnish with walnuts, if desired.