April 7 Avid Bookshop
April 19 The Cook's Warehouse
To kick off the countdown in sweetness, eat cake for the wait.
Layered Carrot Cake
Pineapple and freshly grated carrot sing of spring
sweetness. Nothing is sacrificed in this lightened-up cream cheese frosting;
it’s just as decadent as you always
remembered.
Makes 16 servings
Hands-on 30 minutes Total 2
hours
Batter
3 cups all-purpose flour
1 cup plus 2 Tbsp.
granulated sugar
3 tsp. baking soda
11⁄2 tsp. ground cinnamon
11⁄2 tsp. table salt
11⁄2 (8-oz.) cans
crushed pineapple in juice, drained
1⁄3 cup vegetable oil
3 large eggs
3 large egg whites
11⁄2 Tbsp. vanilla extract
41⁄2 cups grated carrots
Vegetable cooking spray
Frosting
1 (8-oz.) package 1⁄3-less-fat cream cheese
1⁄4 cup butter, softened
2 tsp. vanilla extract
6 cups powdered sugar
2 to 4 tsp. fat-free milk (optional)
1. Prepare Batter: Preheat oven to 350°F. Combine first 5 ingredients in a large bowl; make a well in
center of mixture. Whisk together pineapple and next 4 ingredients; add
pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter
into 2 greased (with cooking spray) and
floured (8-inch) round cake pans.
2. Bake at 350°F for 22 to 25 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans on a wire rack 10 minutes.
Remove from pans to a wire rack; cool completely (about 1 hour).
3. Prepare Frosting: Beat first 3 ingredients at medium
speed with an electric mixer until smooth. Gradually add powdered sugar to
butter mixture; beat at low speed just until blended. (Do not overbeat.) If
desired, beat in up to 4 teaspoons milk to desired consistency. Place 1 cake
layer on a serving plate; spread with 2⁄3 cup frosting, and top with remaining
cake layer. Spread remaining frosting over top and sides of cake.
Excerpted from The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce by Rebecca Lang. Copyright © 2016 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
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