Carrot Cake

It was my husbands birthday this week. He does not like cake, but he loves carrot cake! Normally carrot cake has so much oil in it. This is a really great recipe from Cooking Light that is really good and really moist! For my husband I do not add the pecans, but I bet they would be really tasty.



1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1/2 cup sweetened flaked coconut (optional)
1/3 cup chopped pecans (optional)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
Cooking spray

Frosting:
2 tablespoons butter, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

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 for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

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.