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Carrot Cake

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 degrees F.
  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk.
  4. Combine oil and eggs; stir well.
  5. Stir egg mixture, grated carrot, and pineapple into flour mixture.
  6. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
  7. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in the center comes out clean.
  8. Cool completely on a wire rack.
  9. To prepare frosting, combine butter and cream cheese in a large bowl.
  10. Beat with a mixer at medium speed until smooth.
  11. Beat in powdered sugar and vanilla just until smooth.
  12. Spread frosting over top of cake.
  13. Garnish each serving with grated carrot, if desired.

Nutritional Information

Serving Size: 1
Calories: 137
Total Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 15 g
Sodium: 262 mg
Carbs: 38 g
Protein: 7

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