Carrot Cake Recipe with Pineapples and Cream Cheese Frosting

About This Recipe

Here's a super moist, Carrot Cake Recipe with Pineapples and Cream Cheese Frosting, perfect for Easter or anytime of the year.

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 tablespoons canola oil
• 2 large eggs
• 1 1/2 tsp vanilla
• 2 cups grated carrots (peeled)
• 20 ounce can crushed pineapple in juice (drained (or about 2 cups fresh))
• 1/2 cup chopped walnuts (divided)
• 8 oz 1/3 fat Philadelphia Cream Cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350F.
2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
3. In a medium bowl, combine oil, eggs, and vanilla; stir well.
4. Add grated carrots and pineapple; mix well.
5. 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.
6. Spoon batter into an 8" x 3" cake pan coated with cooking spray.
7. 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.
8. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
9. Garnish with remaining chopped walnuts.