My Favorite Cooking Light Carrot Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

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

Recipe

• 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.