Carrot Cake (low-fat)
This carrot cake is outstanding, moist inside and creamy on top, I have no coconut chips left, so I didn't sprinkle coconuts on top. The cake is just delicious, but you have to be careful of the pineapple and juice, don't use more than recipe says, otherwise the cake won't work.
Yield
8 servingsPrep
20 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake | |||
| 10 | ounces |
pineapple, canned, crushed
with juice, about half of the can |
|
| 1 | cup |
whole-wheat pastry flour
or white flour |
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
buttermilk
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
canola oil
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
carrots
grated |
|
| 2 | tablespoons |
coconut, shredded, unsweetened (desiccated)
|
*
|
| ¼ | cup |
walnuts
chopped and toasted |
|
| For the frosting | |||
| 6 | ounces |
cream cheese (reduced-fat)
softend |
*
|
| ¾ | teaspoon |
vanilla extract
pure |
|
| ¼ | cup |
powdered sugar
|
|
| 2 | tablespoons |
coconut, shredded, unsweetened (desiccated)
toasted, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake: | |||
| 289 | ml/g |
pineapple, canned, crushed
with juice, about half of the can |
|
| 237 | ml |
whole-wheat pastry flour
or white flour |
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
buttermilk
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
canola oil
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
carrots
grated |
|
| 3E+1 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 59 | ml |
walnuts
chopped and toasted |
|
| For the frosting: | |||
| 173.4 | ml/g |
cream cheese (reduced-fat)
softend |
*
|
| 3.8 | ml |
vanilla extract
pure |
|
| 59 | ml |
powdered sugar
|
|
| 3E+1 | ml |
coconut, shredded, unsweetened (desiccated)
toasted, optional |
*
|
Directions
For making the cake:
Preheat oven to 350°F. Coat an 8 * 8-inch baking pan with cooking spray.
Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 2 tablespoons of the juice.
Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 2 tablespoons of pineapple juice in a large bowl until blended.
Stir in pineapple, carrots and 2 tablespoons of 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 skewer inserted in the center comes out clean 45 minutes. Let cool completely on a wire rack.
For making the frosting and completing the cake:
Beat cream cheese, powdered sugar, and vanilla in a mixing bowl with an electric mixer until smooth and creamy.
Spread the frosting over the cooled cake. Sprinkle with toasted coconut if desired.
