Carrot Sheet Cake with Cream Cheese Frosting

(serves 16)

Cake:

Cooking spray
9 Tbsp. butter, softened
2/3 c. packed brown sugar
1/2 c. granulated sugar
2 large eggs
2 large egg whites
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. low-fat buttermilk
2 c. finely shredded carrot

Frosting:

1/2 c. (4 oz.) fat-free cream cheese
1/4 c. butter, softened
2 tsp. vanilla extract
1/8 tsp. salt
2 3/4 c. powdered sugar, divided

Preheat oven to 350°F.

To prepare cake, coat a 13x9-inch baking pan with cooking spray; line bottom of pan with wax or parchment paper. Coat with cooking spray.

Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, one at a time, beating well after each addition until pale and fluffy. Beat in two teaspoons of vanilla extract.

Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add two cups powdered sugar, beating at low speed until smooth – do not over beat. Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake. Store cake loosely covered in refrigerator.

Recipe from Cooking Light

Nutrition information per serving:

Calories 309
Total fat 10.3mg
Saturated fat 5mg
Cholesterol 52mg
Sodium 358mg
Carbs 50.2g
Dietary fiber 0.9g
Protein 4.5g