Carrot Cake

Carrot Cake Photo: Randy Mayor; Styling: Leigh Ann Ross


  • Cake:
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 1/3 cups granulated sugar
  • 1/2 cup sweetened flaked coconut
  • 1/3 cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • 2 large eggs
  • 2 cups grated carrot
  • 1 1/2 cups canned crushed pineapple, drained
  • Cooking spray
  • Frosting:
  • 2 tablespoons butter, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Additional grated carrot (optional)


  1. Preheat oven to 350°.

  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

  3. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

    This lightened carrot cake recipe features a tender cake packed with grated carrot, flaked coconut, and chopped pecans. Just like a traditional carrot cake, this cake is topped with a thick cream cheese frosting. While you may get some veggies in your piece of cake, it's not enough to warrant eating the entire thing. Carrots are a good source of vitamin A, which keeps your eyes healthy. Use fat-free cream cheese for the frosting for a heathier alternative.
  • Yield: 16 servings (serving size: 1 piece)

Nutritional Information

Calories per serving: 322
Caloriesfromfat per serving: 29%
Fat per serving: 10.4g
Saturated fat per serving: 4.2g
Monounsaturated fat per serving: 3.2g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 4.1g
Carbohydrate per serving: 54.4g
Fiber per serving: 1.4g
Cholesterol per serving: 40mg
Iron per serving: 1mg
Sodium per serving: 403mg
Calcium per serving: 29mg

This Recipe Is