Super Moist Carrot Cake with Cream Cheese Frosting
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup granulated sugar
- 1/4 cup flaked sweetened coconut
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 tbsp canola oil
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 cups grated carrots, peeled
- 20 oz. can crushed pineapple in juice, drained
- 1/4 cup chopped walnuts plus 1/4 cup for topping
- 8 oz 1/3 fat Philadelphia Cream Cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- This recipe is vegetarian
- Produce
- 4 cup chopped walnuts plus 1/4 cup (1)
- Carrots (2 cups)
- Coconut, flaked sweetened (1/4 cup)
- Pineapple in, juice (1 20 oz. can)
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Baking soda (2 tsp)
- Canola oil (2 tbsp)
- Cinnamon, ground (2 tsp)
- Granulated sugar (1 cup)
- Powdered sugar (1 cup)
- Salt (1 tsp)
- Vanilla (2 1/2 tsp)
- Whole wheat flour (3/4 cup)
- Dairy
- 1/3 fat philadelphia cream cheese, fat (8 oz)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published March 29, 2010 (2 years ago).
102 people saved this recipe.
