My Favorite Cooking Light Carrot Cake
I found this recipe on myrecipe.com and saw that it had the most and the highest rated reviews. I was glad I gave it a shot, the cake was the best carrot cake I've made. It was flavorful and moist. I threw raisins into the mix as well and used my Favorite Cream Cheese frosting recipe. Which I will put on a separate post.
Ingredients
16 serv.- cups all-purpose flour (about 6 3/4 ounces)↗1 1⁄2 cup
- cups granulated sugar↗1 1⁄3 cup
- cup sweetened flaked coconut↗1⁄2 cup
- cup chopped pecans1⁄3 cup
- teaspoons baking soda↗2 teaspoon
- teaspoon salt↗1 teaspoon
- teaspoons ground cinnamon↗2 teaspoon
- tablespoons canola oil↗3 tablespoon
- large eggs↗2
- cups grated carrots2 cup
- cups canned crushed pineapple, drained↗1 1⁄2 cup
Step-by-step instructions
- 1
Preheat oven to 350°.
- 2
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 oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° 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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