My Favorite Cooking Light Carrot Cake

Submitted by valgal123

"I found this recipe on myrecipe.com and saw that it had the most and the highest rated reviews. I was glad I gave it a shot, the cake was the best carrot cake I've made. It was flavorful and moist. I threw raisins into the mix as well and used my Favorite Cream Cheese frosting recipe. Which I will put on a separate post."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 16 slices
• Serves: 16

ingredients

• 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

directions

1. Preheat oven to 350°.
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 13 x 9-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 vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

Reviews

[k8bug]

This is unbelievably moist! Another recipe used 1 1/2 C oil & 4 eggs, just way too much fat. I used whole wheat pastry flour & had to add an additional 1 TB oil & about 1/4 cup non fat milk because I had no pineapple to make it more liquid. I also subbed 1/3 brown sugar for the white & had no coconut but added raisins. It needs no frosting! Next time I'll use part Stevia to bring the carbs & calories down. I used a bundt pan & it took about 45 min to bake. My husband loved it!

 

[havent the slightest]

This was awesome! I used whole wheat pastry flour, unsweetened coconut, walnuts instead of pecans, added an extra teaspoon of cinnamon and cut the sugar to 3/4 cup. Instead of using a 13x9 pan, I baked it in two 8x8 pans. I put one in the freezer for later, but frosted the other with a 1/4 of recipe #353563 and served it after dinner. Everyone enjoyed it and so I'll definitely be making this again. Thanks so much.

 

[Boomette]

This cake is so yummy. Almost no oil in it, that's really good. It's a healthy cake we all enjoyed. My mother will keep the recipe to do it often. We used only 3/4 cup of sugar, unsweetened coconut. We baked it in the 13x9 baking pan, then we cut it in half to have a cute cake with frosting (recipe#353563) in the middle. Thanks Valgal :) Made for PAC Spring 2010