SUPER MOIST CARROT CAKE WITH CREAM CHEESE FROSTING

216 Cals 4 Protein 32 Carbs 8 Fats
PREP TIME:
20 mins
COOK TIME:
45 mins
TOTAL TIME:
1 hr
YIELD:16 SERVINGS
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
3/4 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
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.
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: 22gBlue Smart Points:7Green Smart Points:7Purple Smart Points:7Points +:6