(lighter) Carrot Cake

-Cooking Light, April 2011

10.1 oz APF (2.25 c)
2 t baking powder
1.5 t ground cinnamon
.25 t salt
2 c grated carrot
1 c granulated sugar
.5 c packed brown sugar
6 T butter
3 lg eggs
1 t vanilla extract
.5 c low-fat buttermilk

Preheat oven to 350. Prep 13 x 9 pan with cooking spray or with flour and grease.

Combine sugars and butter, cream until combined. Add eggs 1 at a time, beating well, then stir in vanilla.

Combine remaining dry ingredients in a separate bowl. Alternate adding small amounts of dry mixture with small amounts of buttermilk to the butter mixture, mixing well after each addition.

Spread batter into prepared pan and bake 28' or until wooden toothpick inserted in center comes out clean. Cool cake on wire rack and frost with cream cheese icing.