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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This lightened carrot cake recipe features a tender cake packed with grated carrot, flaked coconut, and chopped pecans. Just like a traditional carrot cake, this cake is topped with a thick cream cheese frosting. GOOD TO KNOW: While you may get some veggies in your piece of cake, it's not enough to warrant eating the entire thing. Carrots are a good source of vitamin A, which keeps your eyes healthy. Use fat-free cream cheese for the frosting for a healthier alternative. Ingredients:
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
1 1/3 cups granulated sugar |
1/2 cup sweetened flaked coconut |
1/3 cup chopped pecans |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons ground cinnamon |
3 tablespoons canola oil |
2 large eggs |
2 cups grated carrots |
1 1/2 cups canned crushed pineapple, drained |
cooking spray |
2 tablespoons butter, softened |
1 (8 ounce) package 1/3-less-fat- cream cheese, softened |
3 cups powdered sugar |
2 teaspoons vanilla extract |
additional grated carrot (optional) |
Directions:
1. Preheat oven to 350°F.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
3. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanill just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
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