Carrot Cake

Yield: 16 servings (serving size: 1 piece)

Ingredients

• Cake:
• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 1 1/3  cups  granulated sugar
• 1/2  cup  sweetened flaked coconut
• 1/3  cup  chopped pecans
• 2  teaspoons  baking soda
• 1  teaspoon  salt
• 2  teaspoons  ground cinnamon
• 3  tablespoons  canola oil
• 2  large eggs
• 2  cups  grated carrot
• 1 1/2  cups  canned crushed pineapple, drained
• Cooking spray
• 
  Frosting:
• 2  tablespoons  butter, softened
• 1  (8-ounce) block 1/3-less-fat cream cheese, softened
• 3  cups  powdered sugar
• 2  teaspoons  vanilla extract
• Additional grated carrot (optional)

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

Nutritional Information

Calories:

322 (29% from fat)

Fat:

10.4g (sat 4.2g,mono 3.2g,poly 1.5g)

Protein:

4.1g

Carbohydrate:

54.4g

Fiber:

1.4g

Cholesterol:

40mg

Iron:

1mg

Sodium:

403mg

Calcium:

29mg