Super Moist Carrot Cake with Cream Cheese Frosting

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.
Carrot Cake with Cream Cheese Frosting

I was recently asked if carrots are really in carrot cake? The answer is yes! Hence the name! This cake also has coconut flakes and pineapple giving it tons of moisture and flavor.

I baked this in an 8-inch round cake pan which I love because it’s 3 inches deep but you can use a bundt cake pan or 13 x 9-inch instead (baking time will vary). Most carrot cake recipes are lighter because they have much smaller serving sizes, but I think it’s easiest to cut this into 16 equal slices.

If you want to omit the cream cheese frosting, the points per slice is 5.

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat. This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

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Super Moist Carrot Cake with Cream Cheese Frosting

Here’s a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist.

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cups grated carrots, peeled
  • 20 ounce can crushed pineapple in juice, drained
  • 1/4 cup chopped walnuts plus 1/4 cup for topping

For the Cream Cheese Frosting:

  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350°.
  2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  3. In a medium bowl, combine oil, eggs, and vanilla; stir well.
  4. Add grated carrots and pineapple; mix well.
  5. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  6. Spoon batter into an 8″ x 3″ cake pan coated with cooking spray.
  7. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  8. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
  9. Garnish with remaining chopped walnuts.

Nutrition Information

Yield: 16 servings, Serving Size: 1 slice

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 6
  • Calories: 216 calories
  • Total Fat: 8g
  • Saturated Fat: 2.5g
  • Cholesterol: 33mg
  • Sodium: 392mg
  • Carbohydrates: 32g
  • Fiber: 2g
  • Sugar: 22g
  • Protein: 4g
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