Dessert for 16
Pineapple Carrot Cake
Whole wheat flour, carrots, and pineapple bake into a lightly spiced cake with a simple cream cheese topping.
$0.49per serving $
60 minstart to table
16servings
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
- 20 oz can crushed pineapple in juice
- 1/2 cup chopped walnuts
- 8 oz 1/3 fat philadelphia cream cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Steps
- Heat the oven to 350 F and grease a 9-by-13-inch baking pan.
- Whisk the flours, sugar, coconut, baking soda, salt, and cinnamon in a large bowl.
- Stir in the oil, eggs, vanilla, carrots, pineapple, and walnuts until combined.
- Spread the batter in the pan and bake for 35 minutes, until firm in the center.
- Cool the cake for 10 minutes.
- Beat the cream cheese, powdered sugar, and vanilla until smooth, then spread it over the cooled cake.
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