Super Moist Carrot Cake with Cream Cheese Frosting

Original pictures take deliciouslyyum.com site

Super Moist Carrot Cake with Cream Cheese Frosting

Super Moist Carrot Cake with Cream Cheese Frosting

Servings: 16 • Serving Size: 1 slice • Points +: 6 pts • Smart Points: 9

Calories: 219 • Fat: 6.5 g • Protein: 4 g • Carb: 37 g • Fiber: 1.5 g • Sugar: 22 g

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

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.

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