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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
2 teaspoon(s) baking soda |
8 ounce(s) can of crushed pineapple, drained |
1 pound(s) carrots, peeled and shredded |
1 cup(s) chopped, toasted walnuts |
2 teaspoon(s) cinnamon |
3 eggs |
2 1/4 cup(s) flour |
1/4 cup(s) plain low-fat yogurt |
1/4 teaspoon(s) salt |
2 cup(s) shredded coconut (could use less) |
1 1/3 cup(s) sugar |
2 teaspoon(s) vanilla |
3/4 cup(s) vegetable oil |
Directions:
1. Preheat oven to 350F. Generously grease 9x13-inch baking pan.
2. Combine sugar, oil, eggs, and vanilla in large bowl and blend using wooden spoon. Stir in flour, cinnamon, soda, and salt, and mix well. Fold in carrots, coconut, pineapple, and walnuts. Pour into prepared pan. Bake until tester inserted in center comes out clean - recipe says about 50 minutes, but start checking at 30.
3. Cool in pan 5 minutes, invert onto rack and allow to cool completely.
4. Frost with Cooking Light's cream cheese frosting.
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