Yields:
16 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 5 Mins
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
- For the Cream Cheese Frosting
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.
