Sunday, September 14, 2008

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.

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