Carrot Cake

By Beckylynn

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

Preparation

Step 1

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.