Cake Dessert

Super Moist Carrot Cake With Cream Cheese Frosting

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

0/16 Ingredients
  • For the Cream Cheese Frosting

Instructions

0/9 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.

Tags

#Skinny Taste  

Watch the recipe video here:

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