Super Moist Carrot Cake with Cream Cheese Frosting - Gina's Skinny Recipes

Here's a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist. I baked this in my new 8 inch round cake pan which I love because it's 3 inches deep but you can use a bundt cake pan or 2 smaller round pans for this instead (baking time will vary). I noticed other ww carrot cake recipes had much smaller serving sizes, but I think it's easiest to cut this into 16 equal slices however if you want to make this into cupcakes or 24 slices, it would be 4 points each.

Super Moist Carrot Cake with Cream Cheese Frosting - Gina's Skinny Recipes
Super Moist Carrot Cake with Cream Cheese Frosting - Gina's Skinny Recipes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup all-purpose flour

  • 3/4

    cup whole wheat flour

  • 1

    cup granulated 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, peeled

  • 20 oz. can crushed pineapple in juice, drained

  • 1/4

    cup chopped walnuts 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

Directions

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" x 3" cake pan coated with cooking spray. 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 walnuts.

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