Ok, maybe you need a few other ingredients, but these two were the ones that came directly from last week’s visit to my local farmers’ market. This is another recipe that I’ve had for some time and not exactly sure where it came from. It’s a low-fat carrot cake recipe (although I think it’s got a lot of sugar, so not really sure how this helps,) that is super moist! I happen to like that in a cake and it’s all thanks to the buttermilk.
This recipe must have come into my life before the time of the internet because it’s recorded in ancient script. When I get a craving for this cake, I realize I missed something during the act of copying the recipe down. Each time I review the ingredients and steps, I notice that a very key player in this baked treat is missing: the carrots. No where is it written in the recipe or list of ingredients about how many carrots are needed. Therefore, I wing it based on the kinds of carrots I have stored in my bin. Somehow, it always turns out perfect! Thank you baking gods!
9 tablespoons butter
2/3 cup brown sugar
1/2 cup sugar
2 large eggs
2 egg whites
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
2 large carrots, grated
1-2 packages of cream cheese
1/4 cup butter
2 teaspoons vanilla
1/8 teaspoon salt
crushed toasted pecans
2 cups powdered sugar
Pre heat oven to 350F degrees or 180 C
Grease a 9×13 inch baking pan.
Mix butter and both sugars for 5 minutes.
One by one, add the eggs and egg whites.
Then add the vanilla.
Combine all the dry ingredients.
Slowly add some flour and then some buttermilk.
Continue to alternate the addition of the flour and buttermilk.
Then stir in the carrots.
Bake for 30 minutes or until center comes out clean.
Let cool for ten minutes before adding the frosting.
Directions for Frosting:
Beat the first four ingredients at medium speed.
Then add the powdered sugar and beat at low-speed until well combined.
Let it chill for 30 minutes before using.
Top with crushed pecans if you like.