Carrot Cake Light with Pineapple Cream Cheese Icing

Light Carrot Cake with Pineapple Cream Cheese Icing


  • 1 1/2 cup flour
  • 1 1/4 cup sugar
  • 1/2 cup sweetened flake coconut
  • 1/3 cup pecans finely chopped - extra for decoration if desired
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • 1/2 cup egg substitute or egg whites
  • 2 cups grated carrots
  • 1 1/2 cup canned crushed pineapple drained with juice reserved for icing
  • 2 tablespoons butter
  • 8 oz reduced fat cream cheese
  • 3 cups powdered sugar


  1. Preheat oven to 350 degrees. Grease a 13 x 9 pan or line 24 cupcake tins.
  2. In a large bowl, combine flour, sugar, coconut, pecans, soda, salt and cinnamon with a wire whisk.
  3. In a separate bowl combine oil and egg substitute/whites. Stir egg mixture, carrots, and pineapple into flour mixture.
  4. Put in prepared pan or cupcake tins. Bake until toothpick inserted into center comes out clean (approximately 20 minutes for cup cakes, 30 minutes for cake). Cool completely on a wire rack.

  5. Combine butter and cream cheese with a mixer on medium speed until smooth. Add powdered sugar and a teaspoon of pineapple juice. Add additional pineapple juice as needed.

  6. Spread frosting on the cake. Top with chopped nuts if desired.