Super Moist Carrot Cake with Cream Cheese Frosting

Here's a super moist, low fat carrot cake recipe I made for Thanksgiving this year but would be good anytime of the year. This is made with a can of crushed pineapple which makes it very moist. I baked using a 10-inch round cake pan but this recipe used an 8” X 3” cake pan, you could also use a bundt pan or 2 smaller round pans (baking time will vary). You could also make these into cupcakes or 24 slices, and it would be 4 points each. It looks so yummy but I’m going to wait to cut it and try it on Thanksgiving!

Servings: 16 • Serving Size: 1 slice • Points+: 7 pts • Calories: 301.1 

Fat: 8.1 g  Protein: 4.4 g • Carb: 38.2 g • Fiber: 0.4 g

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup granulated sugar
• 1/4 cup flaked sweetened coconut
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 2 tbsp canola oil
• 2 large eggs
• 1 1/2 tsp vanilla
• 2 cups grated carrots, peeled
• 20 oz. can crushed pineapple in juice, drained 
• 1/4 cup chopped walnuts plus 1/4 cup for topping

For the Cream Cheese Frosting:

• 8 oz 1/3 fat Philadelphia Cream Cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoon batter into an 8” X 3” cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.