Carrot Cake
Photo: Randy Mayor; Styling: Leigh Ann Ross
Ingredients
- 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)
Preparation
Preheat oven to 350°.
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.
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.
- Yield: 16 servings (serving size: 1 piece)
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.
Nutritional Information
| Calories per serving: | 322 |
|---|---|
| Calories 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 |
| Carbohydrates 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 |
Good to Know
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.
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