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Makes 16 servings (serving size: 1 piece)

Ingredients:

CAKE:

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 1/3 cups granulated sugar
  • 1/2 cup sweetened flaked coconut
  • 1/3 cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 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
  • Additional grated carrot (optional)

Instructions:

  1. Preheat oven to 350°.
  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk.
  4. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture.
  5. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
  6. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
  7. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth.
  8. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

Source: Cooking Light

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