Super Moist Carrot Cake With Cream Cheese Frosting
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.
Servings: 16 yield(s)
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
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 tbsp canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cup 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
  1. Preheat oven to 350°.
  2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  3. In a medium bowl, combine oil, eggs, and vanilla; stir well.
  4. Add grated carrots and pineapple; mix well.
  5. 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.
  6. Spoon batter into an 8" x 3" cake pan coated with cooking spray.
  7. 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.
  8. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
  9. Garnish with remaining chopped walnuts.