2 1/4 C flour or gluten free flour
2 t baking powder or gluten free baking powder
1 1/2 t ground cinnamon
1/4 t salt
2 C grated carrot
1 C sugar
1/2 C packed brown sugar
6 T softened butter
3 large eggs
1 t vanilla (gf)
1/2 C low fat buttermilk
7 oz softened cream cheese
2 T softened butter
1/2 t vanilla (gf)
1/8 t salt
3 C powdered sugar
1/4 C toasted chopped pecans
Preheat oven to 350°. Combine flour, baking powder, cinnamon & salt in a bowl. Add carrots and toss. In another bowl add sugars and butter, mix on medium adding eggs one at a time, beating well after each addition. Stir in vanilla. Add flour mixture and buttermilk alternately to sugar mixture. Spread batter into a 13x9 lightly greased metal baking pan. Bake for 28 minutes or until a wooden toothpick comes out clean. Cool completely on a wire rack. For frosting, mix cream cheese, butter, vanilla, salt and powdered sugar on medium speed. Spread frosting evenly over top of cake. Sprinkle pecans evenly on top.
TIP: Cut into squares. Place on parchment paper and freeze. Then put into ziploc bags. Ryan & I actually liked the gluten free version of this better frozen.
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