Skinny Carrot Cake

by Kris Pitcher

I am constantly ripping on the mega-box warehouse carrot cake. And don't get me wrong...they make a great cake. It's just our waistline becomes a wasteland in the blink of an eye. So, when I came across this skinnier version - I had to share. Roll up your sleeves and make something from scratch. You'll be amazed!

Carrot Cake
2 1/4 C flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
2 C grated carrot
1 C granulated sugar
1/2 C packed brown sugar
6 T butter, softened
3 large eggs
1 tsp vanilla extract
1/2 C low-fat buttermilk
cooking spray

1. Preheat oven to 350 degrees F
2. Combine flour, baking powder, cinnamon, and salt in medium bowl & stir with a whisk. Add grated carrot, and toss.
3. Place granulated sugar, brown sugar, and butter in large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well. Stir in vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13X9 - inch metal baking pan coated with cooking spray. Bake at 350 for 28 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake on wire rack.
4. To prepare frosting...skip the frosting - it's skinnier that way. Dust with powdered sugar instead!