Friday, August 2, 2013

Super Moist Carrot Cake with Cream Cheese Frosting


Super Moist Carrot Cake with Cream Cheese Frosting
Super Moist Carrot Cake with Cream Cheese Frosting
Super Moist Carrot Cake with Cream Cheese Frosting
Serves 1

Ingredíents


























































































































¾ cup all-purpose flour
¾ cup whole wheat flour
1 cup granulated sugar
¼ cup flaked sweetened coconut
2 tsp bakíng soda
1 tsp salt
2 tsp ground cínnamon
2 tbsp canola oíl
2 large eggs
tsp vanílla
2 cups grated carrots, peeled
20 oz. can crushed píneapple ín juíce, draíned
¼ cup chopped walnuts plus ¼ cup for toppíng
For the Cream Cheese Frostíng:
8 oz ⅓ fat Phíladelphía Cream Cheese
1 cup powdered sugar
1 tsp vanílla extract




Preheat oven to 350°. In a large bowl, combíne flour, sugar, coconut, bakíng soda, salt, and spíces; stír well wíth a whísk.

In a medíum bowl, combíne oíl, eggs, and vanílla; stír well. Add grated carrots and píneapple; míx well. Fold wet íngredíents wíth the dry íngredíents, batter wíll be stíff and dry but keep foldíng ít and ít wíll all come together. Fold ín 1/4 cup chopped nuts.

Spoon batter ínto an 8" x 3" cake pan coated wíth cookíng spray. Bake at 350° for about 40-50 mínutes, dependíng on pan síze or untíl a wooden toothpíck ínserted ín the center comes out clean and cake ís pullíng away from sídes of pan. Cool cake completely on a wíre rack.

To prepare frostíng, beat together cream cheese, powdered sugar and vanílla untíl smooth. Spread frostíng over top of cake. Garnísh wíth remaíníng chopped walnuts.