- 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
- 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)
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.
|Calories per serving:||322|
|Calories from fat:||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.