Here’s a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist.
NUTRITION INFORMATION
Yield: 16 servings, Serving Size: 1 slice
- Amount Per Serving:
- Freestyle Points: 7
- Points +: 6
INGREDIENTS:
- 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 tablespoons canola oil
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 cups grated carrots, peeled
- 20 ounce 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
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
DIRECTIONS:
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