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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This came from Cooking Light, the only change I made was to sub applesauce for coconut. Ingredients:
1 1/2 cups flour |
1 1/3 cups sugar |
1/2 cup applesauce |
1/3 cup pecans |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons ground cinnamon |
3 tablespoons oil |
2 large eggs |
2 cups carrots, grated |
1 1/2 cups crushed pineapple (drained) |
2 tablespoons butter, softened |
8 ounces low-fat cream cheese (softened) |
3 cups powdered sugar |
2 teaspoons vanilla |
carrot, grated |
Directions:
1. Combine flour, sugar, coconut, pecans, baking soda, salt and cinnamon in a large bowl. Combine oil and eggs; stir well. Stir egg mixture, grated carrot and pineapple into flour mixture. Spoon batter into a 13x9 baking pan coated with cooking spray.
2. Bake at 350 degrees for 35 minutes.
3. To make frosting: Combine butter and cream cheese in a bowl; beat with mixer at medium speed until smooth. Beat in powdered sugar and vanilla until just smooth. Spread frosting over top of the cake. Garnish each serving with grated carrot.
4. Note: I subbed applesauce for coconut.
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