Total Time
45mins
Prep 15 mins
Cook 30 mins

This lightened carrot cake recipe features a tender cake packed with grated carrot, flaked coconut, and chopped pecans. Just like a traditional carrot cake, this cake is topped with a thick cream cheese frosting. GOOD TO KNOW: While you may get some veggies in your piece of cake, it's not enough to warrant eating the entire thing. Carrots are a good source of vitamin A, which keeps your eyes healthy. Use fat-free cream cheese for the frosting for a healthier alternative.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. 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 13x9-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.
  3. 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 vanill just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.