Healthy Carrot Cake
This healthy carrot cake recipe uses crushed pineapple, canola oil, and reduced fat cream cheese to create a delicious carrot cake that has half the calories of traditional carrot cake.
Read more about this recipe in Great Tasting Carrot Cake With Half the Calories.
- 1 ½ cups all-purpose flour
- 1 1/3 cups granulated sugar
- ½ cup flaked coconut, sweetened
- 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 carrot
- 1 ½ cups canned crushed pineapple, drained
- Cooking spray, (for baking pan)
- 2 tablespoons butter, softened
- 8 oz reduced-fat cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- Additional grated carrot, (decorative)
- To prepare the cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; mix until all ingredients are well blended.
- Next, combine oil and eggs and stir with a whisk. Stir egg mixture, grated carrot, and pineapple into the flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the center of the cake comes out clean. Let the cake cool for at least 30 minutes before frosting.
- 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 until smooth. After the cake has cooled, spread frosting over the top of the cake.
- Cut the cake into pieces (about 2 x 2) and place additional grated carrot over the top if desired.