Carrot Cake

Photo by Rebecca W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    20-ounce can crushed pineapple

  • 2

    cups whole-wheat pastry flour

  • 2

    teaspoons baking soda

  • 1

    ⁄2 teaspoon salt

  • 2

    teaspoons ground cinnamon

  • 3

    large eggs

  • 11

    ⁄2 cups granulated sugar

  • 3

    ⁄4 cup nonfat buttermilk (see Tip)

  • 1

    ⁄2 cup canola oil

  • 1

    teaspoon vanilla extract

  • 2

    cups grated carrots (4-6 medium)

  • 1

    ⁄4 cup unsweetened flaked coconut

  • 1

    ⁄2 cup chopped walnuts, toasted

  • FROSTING

  • 12

    ounces reduced-fat cream cheese (Neufchâtel), softened

  • 1

    ⁄2 cup confectioners’ sugar, sifted

  • 11

    ⁄2 teaspoons vanilla extract

  • 2

    tablespoons coconut chips or flaked coconut, toasted

Directions

To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1⁄4 cup of the juice. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1⁄4 cup pine­apple juice in a large bowl until blended. Stir in pine­apple, carrots and 1⁄4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack. To prepare frosting & finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

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