Carrot Cake

By gilligan1963

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup sugar
• 1/4 cup flaked sweetened coconut
• 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
• 20 oz. can crushed pineapple in juice, drained
• 1/4 cup chopped walnuts plus 1/4 cup for topping
• Cream Cheese Frosting
• 8 oz. 1/3 fat cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Preparation

Step 1

Preheat oven to 350F. 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"x 3"cake pan coated with cooking spray. Bake for about 40-50 minutes, or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from the sides of the pan. Cool cake completely on a wire rack.

To prepare frosting, beat together all ingredients until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.