Tuesday, August 21, 2012

Skinny Carrot Cake

A very tasty carrot cake recipe...  just make sure to bake it long enough, so the middle isn't too "wet".  Whoops!

Skinny Carrot Cake with Cream Cheese Frosting

from SkinnyTaste

Stats:  301 cals
Serves: 16 (1 slice)

3/4 cup all-purpose flour 
3/4 cup whole wheat flour 
1 cup granulated sugar 
1/4 cup flaked sweetened coconut (although I used unsweetened, and it was fine)
2 tsp baking soda 
1 tsp salt 
2 tsp ground cinnamon 
2 tbsp canola oil 
2 large eggs 
1 1/2 tsp vanilla 
2 cups grated carrots, peeled 
20 oz. can crushed pineapple in juice, drained  
 1/4 cup chopped pecans plus 1/4 cup for topping

For the Cream Cheese Frosting:
 8 oz 1/3 fat Philadelphia Cream Cheese
 1 cup powdered sugar
 1 tsp vanilla extract

Optional add-ins:  raisins, dried cranberries, etc.

Note:  I might run the pineapple through the food processor next time; some places it was too chunky.

IMPORTANT:  Make sure to drain the pineapple WELL, or it will be too wet and won't cook properly.

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoon batter into an 8" or 9" cake pan coated with cooking spray. For me, it was big enough; however, there were some comments that they had to make 4-6 muffins for the batter to fit. 

Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting,
beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped pecans.


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