This lighter twist on traditional carrot cake features a tender cake packed with grated carrot, juicy pineapple, flaked coconut, and chopped pecans. Cream cheese frosting and a garnish of grated carrot top the cake.
Ingredients:
- Cake:
- 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
- Frosting:
- 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)
Preparation
- Preheat oven to 350°.
- 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.