My Favorite Cooking Light Carrot Cake Recipe

Name: My Favorite Cooking Light Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 carrots; 1 1/2 cups canned crushed pineapple, drained

Servings: persons

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 carrots
1 1/2 cups canned crushed pineapple, drained

1
Preheat oven to 350u00b0.
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 350u00b0 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.

756

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, My Favorite Cooking Light Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Favorite Cooking Light Carrot Cake

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