Carrot Cake

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.

By Emma Olgard, Spokane, Washington
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Ingredients

Directions

  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

Per Serving:
322 calories; calories from fat 29%; fat 10.4g; saturated fat 4.2g; mono fat 3.2g; poly fat 1.5g; protein 4.1g; carbohydrates 54.4g; fiber 1.4g; cholesterol 40mg; iron 1mg; sodium 403mg; calcium 29mg.
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