Super Moist Carrot Cake with Cream Cheese Frosting

Categories: WW, cake, dessert

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 cups grated carrots, peeled
• 20 oz. can crushed pineapple in juice, drained
• 1/4 cup chopped walnuts plus 1/4 cup for topping
• Cream Cheese Frosting:
• 8 oz 1/3 fat Philadelphia Cream Cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions

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.

6. Fold in 1/4 cup chopped nuts.

7. Spoon batter into an 8″ × 3″ cake pan coated with cooking spray.

8. 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.

9. Cool cake completely on a wire rack.

10. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.

11. Spread frosting over top of cake.

12. Garnish with remaining chopped walnuts.

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