Carrot Cake

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.

• Ready In: 45 mins
• Serves: 16
• Yields: 1 13x9-inch cake

Ingredients

• CAKE

• 1 1⁄2 cups all-purpose flour (about 6 3/4 ounces)
• 1 1⁄3 cups granulated sugar
• 1⁄2 cup sweetened flaked coconut
• 1⁄3 cup  chopped pecans
• 2  teaspoons baking soda
• 1  teaspoon salt
• 2  teaspoons ground cinnamon
• 3  tablespoons canola oil
• 2  large eggs
• 2  cups  grated carrots
• 1 1⁄2 cups  canned crushed pineapple, drained
•  cooking spray

• FROSTING

• 2  tablespoons butter, softened
• 1 (8 ounce) package  1/3-less-fat- cream cheese, softened
• 3  cups powdered sugar
• 2  teaspoons vanilla extract
•  additional grated carrot (optional)

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.