This carrot cake is SO delicious! And, it has 1/2 the amount of fat of regular carrot cake (but you definitely can't tell!) We topped it with some homemade whipped cream (which isn't so healthy) and toasted coconut flakes. I've never been a fan of coconut, but this recipe definitely changed my mind!
- 1 20-oz. can crushed pineapple
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup nonfat buttermilk (if you don't have any, you can add a tbsp of vinegar or lemon juice to 1 cup milk)
- 1/2 cup canola oil
- 1 tsp. vanilla extract
- 2 cups grated carrots (4-6 medium carrots)
- 1/4 cup unsweetened flaked coconut
- 1/2 cup chopped walnuts, toasted (we usually just toast them in the oven/toaster oven - watch closely though, once they start to brown, they cook quickly!)
- 12 oz. reduced-fat cream cheese
- 1/2 cup confectioners’ sugar, sifted (we don't have a shifter, and it worked out fine)
- 1 1/2 tsp. vanilla extract
- 2 tbsp unsweetened flaked coconut, toasted
- Preheat oven to 350°F. Coat a 9x13 inch baking pan with cooking spray.
- Drain pineapple, pressing on the solids. Save the drained pineapple and 1/4 cup of the juice.
- Whisk flour, baking soda, salt and cinnamon in a medium bowl.
- Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut.
- Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
- Bake the cake until the top springs back when touched lightly and a tooth-pick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
- Frosting: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Toast the coconut and sprinkle on top.