Carrot Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup brown sugar packed
• 2 tablespoons butter softened
• 6 tablespoons butter softened
• 2 cups carrots grated
• 6 ounces cream cheese softened
• 3 large eggs 
• 2.3 cups flour all-purpose
• 1 cup granulated sugar 
• 1.5 teaspoons ground cinnamon 
• 1 ounce lillet blanc 
• 0.5 cup buttermilk low-fat
• 0.3 cup pecans toasted chopped
• 3 cups powdered sugar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk.
4. Add 2 cups grated carrot, tossing to combine.
5. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined.
6. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
7. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
8. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray.
9. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
10. 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).
11. Spread frosting evenly over top of cake.
12. Sprinkle evenly with toasted pecans.