How To Make Super Moist Carrot Cake with Cream Cheese Frosting
This carrot cake is extremely moist without all the unnecessary fat, thanks to the crushed pineapple. Top with cream cheese frosting for a delectable treat.
Serves:
Ingredients
- ¾cupall-purpose flour
- ¾cupwhole wheat flour
- 1cupgranulated sugar
- ¼cupsweetened coconut,flaked
- 2tspBaking Soda
- 1tspsalt
- 2tspground cinnamon
- 2tbspcanola oil
- 2eggs,large
- 1½tspvanilla
- 2cupscarrots,grated, peeled
- 20ozpineapple,crushed in juice, drained
- ¼cupwalnuts,chopped plus ¼ for topping
For Cream Cheese Frosting:
- 8ozPhiladelphia Cream Cheese,⅓ fat
- ¼cuppowdered sugar
- 1tspvanilla extract
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
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In a medium bowl, combine oil, eggs, and vanilla; stir well.
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Add grated carrots and pineapple; mix well.
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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 ¼ cup chopped nuts.
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Spoon batter into an 8 by 3-inch cake pan coated with cooking spray.
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Bake at 350 degrees F for about 40 to 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.
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To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
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Garnish with remaining chopped walnuts.
Nutrition
- Calories: 199.25kcal
- Fat: 7.86g
- Saturated Fat: 3.45g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.58g
- Polyunsaturated Fat: 0.96g
- Carbohydrates: 30.16g
- Fiber: 1.97g
- Sugar: 19.21g
- Protein: 3.26g
- Cholesterol: 35.59mg
- Sodium: 234.21mg
- Calcium: 33.04mg
- Potassium: 148.48mg
- Iron: 0.84mg
- Vitamin A: 188.93µg
- Vitamin C: 17.89mg
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