Health knowledge made personal
IngredientsCake:1 1/4 cup all-purpose flour 1 cup whole wheat pastry flour 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 2 cups grated carrot 1 cup granulated sugar 1/2 cup packed brown sugar 6 tablespoons butter, softened 3 large eggs 1 teaspoon vanilla extract 1/2 cup low-fat buttermilk Cooking spray Frosting: 5 ounces neufchatel cream cheese, softened 2 ounces goat cheese 2 tablespoons butter, softened 1/2 teaspoon vanilla extract 1/8 teaspoon salt 3 cups powdered sugar 1/4 cup chopped pecans, toasted Preparation1. Preheat oven to 350°.2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flours, 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. 3. Place 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 a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack. 4. 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 frosting evenly over top of cake. Sprinkle evenly with toasted pecans.  I used Farmers Market fresh carrots and I think that added a nice freshness to the cake. It turned out moist and delicious and the frosting is to "die" for. What is better than Cream Cheese Frosting.... Cream Cheese Goat Cheese Frosting. 
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I hope everyone had a great weekend. I am so excited because I have discovered a great recipe for a lighter version of Carrot Cake in the April 2011 Cooking Light issue. Carrot Cake is a calorie bomb and is often mistaken as being a healthier choice of dessert just because it has the word "carrot" in it! Unfortunately, most slices of carrot cake can have upwards of 1,000 calories for just one piece. Yikes. But now you can have your cake and eat it to because this recipe is oh so good and a fraction of the calories. Yah. I made a few changes to the recipe by substituting some of the all-purpose flour with whole wheat pastry flour and using a bit of goat cheese in the frosting to add a little depth to the frosting. I also did not have quite 3 cups of powdered sugar so I use 2 1/2 cups and my frosting is a little gooier but in a good way!
The Best Light Carrot Cake with Cream Cheese Frosting recipe adapted from Kathy Kitchens Downie, RD, Cooking LightAPRIL 2011