Carrot Cake

Carrot Cake


• 1 1/2 cups all-purpose flour
• 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 oil-free butter
• 2 large eggs
• 2 cups grated carrot
• 1 1/2 cups canned crushed pineapple, drained

• 2 tablespoons butter, softened
• 225g block fat-free cream cheese, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• Additional grated carrot



1. 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 butter and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture.
2. Spoon stiff batter on the baking tray, lightly coated with butter. Bake at 175°C 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.

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