Carrot cake. Lightened up-style. Yes, please. Thankyouverymuch.
Sigh. Blogging about cake in the wee hours of the morning is a dangerous thing, people. Even if it lightened up-style. It’s a good thing I have weigh-in tonight keeping me in check. Or else breakfast could be a very easy choice to make.
My mom and dad both love carrot cake, so it’s no wonder I do, too. Fortunately and unfortunately, Mr. Prevention is not a fan and thus, this cake is going to work with me to be gobbled up by my lovely co-workers 
And with only 2 slices missing – one of which is waiting for me tonight!
Sneaking vegetables into breakfast and dessert is somewhat of a hobby of mine. Can that be considered a hobby? It should be. I get that question all the time from patients…I don’t like vegetables, how can I sneak them into my diet?
While my “perfect” answer wouldn’t be carrot cake, at least this cake does offer a bit of fiber and vitamin A, right? Absolutely right. That’s my story and I’m sticking to it! 
But really, I’ve been craving carrot cake. And then along came April’s issue of Cooking Light and voila…here we are. This was a simple cake to make and instead of making a sheet cake, I made this in 9″ rounds to create a layered carrot cake.
A layer of frosting between two fluffy layers of cake always trumps sheet cake. If you don’t agree, you don’t like frosting. And if it weren’t cream cheese frosting, I might bat for that team…but that’s not the case.
Cream cheese frosting…is there anything better? Naaah.
Carrot Cake adapted from Cooking Light, April 2011
Cake:
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
2 cups grated carrot (about 5 carrots)
1 cup granulated sugar
1/2 cup packed brown sugar
6 Tbsp butter, softened
3 large eggs
1 tsp vanilla extract
1/2 cup low-fat buttermilk
cooking spray
Frosting:
8 oz light cream cheese, softened
2 Tbsp butter, softened
1/2 tsp vanilla extract
1/8 tsp salt
3 cups powdered sugar
1/4 cup chopped pecans, toasted
Directions:
Preheat oven to 350 F.
To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into two 9″ round baking tins coated with cooking spray. Bake at 350 F for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don’t overbeat). Spread 1/3 frosting evenly over top of bottom layer. Place the top layer of cake on top and frost completely. Sprinkle evenly with toasted pecans. Yield: 16 slices.
Nutrition Information (per slice): 310 calories; 10.8 g. fat; 48 mg. cholesterol; 200 mg. sodium; 50.8 g. carbohydrate; 1.4 g. fiber; 3.8 g. protein
Result: Mmmm! So good! The cake is very fluffy and light while the frosting is creamy and rich. The two go together really well, and the pecans are the perfect touch! Enjoy!
Weigh-in tonight. It’s been a great week! I’m hopeful to see some results. I’m also anxious to try Juice Box Salmon with Creamy Russian Dressing — doesn’t that title pique your interest? Mine too!
I didn’t end up making Portabello Mushroom Pizzas last night because I ended up being short on time and we had a ton of spaghetti and meatball leftovers. I think we will move this meal to Wednesday evening and enjoy those pizzas instead of leftovers
Question: Are you a carrot cake fan? Cream cheese frosting lover?
Keep sweet!
A healthier form of carrot cake? Sign me up!!!!
What a beautiful and healthy looking cake..looks super moist and delicious…
YES! You know carrot cake is my favorite right?
Now I do
All of the above! I love carrot cake and cream cheese frosting!
Good luck at the weigh-in, Nicole!
Thank you
I’m not a big carrot cake person- it’s possible because I’m not overly crazy about carrots anyway (I eat them, but never by their lonesome) and would rather not see them in my dessert.
But I really do love cream cheese frosting! Soooo amazingly good…
Drool city! I love carrot cake and cream cheese frosting. I have to make this for Easter! Good luck at weigh-in, Nicole!!!
Thank you!!
YES! I love carrot cake….definitely one of my faves. The more CC icing, the better! I have a great recipe that is very labor intensive, but sooooo worth it.
I agree! The more frosting the bettah!
Oooh, I marked this recipe in my cooking light!! Glad to know it’s a hit!
For sure! Make it!! Make it!!
I eat carrot cake just for the frosting, no lie. Otherwise, in my opinion, it’s more like a muffin.
I’m impressed you made a double layer cake– 2 layers of frosting? Oh yeah!
I had this recipe bookmarked as well- glad to hear it tastes good too! I’m a big fan of the 2 layer for the additional frosting as well!
Thumbs way up!
I have some carrots that I need to use up and this looks like the perfect way!
You betcha
I can’t really think of a better way… 
Carrot cake hands down is my favorite non-chocolate dessert. Extra cream cheese icing and I’m in heaven. Looks great!
Carrot cake = LOVE!!! I need to try this version! Maybe make cupcakes!
I would love a thick slice of this for breakfast!
That’s what almost happened…and hence, it went to work
Cream cheese frosting is my favorite thing about carrot cake. You can’t have one without the other.
I absolutely LOVE carrot cake–this looks great!
I LOVE carrot cake, but only if it has cream cheese frosting. It’s not worth it to me without the frosting.
I absolutely love carrot cake – it is usually something I need to make though to avoid the walnuts.
Cream cheese frosting is heavenly and something I could eat with a spoon!
Yes and yes! Love carrot cake, love cream cheese frosting.
*swoons. Sighs. Attempts to regain composure, and fails.*
This cake is gorgeous… and My college roommate is coming to visit on Friday and her nickname is The Flying Carrot because she loves carrots so much – and now, thanks to you, I have the perfect recipe to greet her with! thank you SO much!!!
Haha, thank you! I hope you guys enjoy it as much as I did!
Cream cheese frosting..yes please! I am not a huge frosting fan otherwise. Actually I take that back..I do love funfetti frosting. In high school, my friends would buy it for me on my birthday and we would eat it as is..just spoons. Kind of horrible to admit now!
Pass me a slice! That looks so good Nicole. Cream cheese frosting is the best. I actually don’t really like frosting unless it’s cream cheese frosting. Sign me up for that! Hope your weigh in goes well for ya!
Passed a slice your way
And thanks, Heather! Me too!
Looks delicious!! I like carrot cake but I LOVE cream cheese frosting!
I haven’t had too many carrots but I think I need to reconsider it back into my life
Looks amazing! So moist and delicious.
Ive been wanting to try the juice box salmon recipe too! it calls to me! but not as much as carrot cake does! my favorite cake EVER!!!!!
I <3 carrot cake! It also happens to be my mom's favorite so I should make this for her 50th birthday this year!
Good luck at weigh in. Please send cake!!
Down 1! And hopefully down another next week with that cake out of the house
Drool is starting to form…
haha, gross Gina.
Seriously, this post is FoodNetwork worthy! I want what you’re selling.
I love carrot cake. I will have a carrot cake layer in my wedding cake.
Ah, I’m not a fan of carrot cake…but my mom is!! The recipe I usually use requires 1 whole cup of oil!! I wanna bake this for my mom and hope she likes this one better.
You’ll rock the weigh-in!
Mmm, carrot cake is my absolute favorite! And yay for a Cooking Light version – looks great!
Ooo carrot cake is HEAVEN–I bet these would be fun in cupcake form as well!