Carrot Cake

By smaier

Per serving: 342 calories; 17 g fat ( 5 g sat , 7 g mono ); 56 mg cholesterol; 43 g carbohydrates; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium.



To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes

Ingredients

• 1 20-ounce can crushed pineapple
• 2 cups whole-wheat pastry flour, (see Ingredient Note)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 1 1/2 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 (see Tip)
• Frosting
• 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
• 1/2 cup confectioners' sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

Details

Servings 16

Preparation

Step 1

1.To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.

2.Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.

3.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.

4.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.

5.To prepare frosting and 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.