Skinny Carrot Cake with Cream Cheese Frostingfrom 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.