Light Carrot Cake with Pineapple Cream Cheese Icing
sweetened flake coconut
finely chopped - extra for decoration if desired
egg substitute or egg whites
canned crushed pineapple
drained with juice reserved for icing
reduced fat cream cheese
Preheat oven to 350 degrees. Grease a 13 x 9 pan or line 24 cupcake tins.
In a large bowl, combine flour, sugar, coconut, pecans, soda, salt and cinnamon with a wire whisk.
In a separate bowl combine oil and egg substitute/whites. Stir egg mixture, carrots, and pineapple into flour mixture.
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.
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.
Spread frosting on the cake. Top with chopped nuts if desired.
Light Carrot Cake with Pineapple Cream Cheese Icing https://thatrecipe.com/blog/light-carrot-cake/