Super Moist Carrot Cake with Cream Cheese Frosting
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr
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.
- 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
Preheat oven to 350°.
In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well.
Add grated carrots and pineapple; mix well.
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.
Spoon batter into an 8" x 3" cake pan
coated with cooking spray.
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.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
Garnish with remaining chopped walnuts.
Serving: 1slice, Calories: 216kcal, Carbohydrates: 32g, Protein: 4g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 33mg, Sodium: 392mg, Fiber: 2g, Sugar: 22g
Freestyle Points: 7
Points +: 6