Slimmed Down Carrot Cake

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
25 min
Cook:
45 min

Yield:
12 servings
Level:
Easy

Ingredients
  • Carrot Cake:
  • Nonstick cooking spray, for greasing
  • 1 1/2 cups granulated or coconut sugar
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup carrot puree or carrot baby food
  • 1 cup frozen grated coconut, thawed
  • 2/3 cup walnuts, finely chopped
  • 1/2 cup crushed pineapple, drained
  • Frosting:
  • One 8-ounce package Neufchatel cheese, at room temperature
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup walnuts, finely chopped
Directions
Watch how to make this recipe.
  • For the carrot cake: Preheat the oven to 350 degrees F. Grease the bottom of a 13-by-9-by-2-inch baking pan with cooking spray, line with parchment paper and grease the paper with cooking spray.

  • With an electric mixer, cream the granulated sugar, oil, vanilla and eggs together in a large bowl. Sift together the flour, baking soda, cinnamon and salt in a separate bowl. Add the dry ingredients to the sugar mixture and mix well. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth.

  • Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool the cake for about 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan and turn the cake out onto the wire rack. Cool completely before frosting.

  • For the frosting: Using an electric mixer, beat the Neufchatel in a medium bowl until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Mix in the vanilla.

  • Frost the cake and garnish with the chopped walnuts. Refrigerate until ready to serve.


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