Super Moist Carrot Cake with Cream Cheese Frosting
Prep Time: 20mins
Cook Time: 45mins
Total Time: 1hr
Course: Dessert
Cuisine: American
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
3/4cupall-purpose flour
3/4cupwhole wheat flour
1cupgranulated sugar
1/4cupflaked sweetened coconut
2tspbaking soda
1tspsalt
2tspground cinnamon
2tablespoonscanola oil
2large eggs
1 1/2tspvanilla
2cupsgrated carrots(peeled)
20ouncecan crushed pineapple in juice(drained)
1/4cupchopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
8oz1/3 fat Philadelphia Cream Cheese
1/4cuppowdered sugar
1tspvanilla extract
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Instructions
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.