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 |
| 1½ | 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.
