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Carrot Cake Light with Pineapple Cream Cheese Icing

Recipe

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Ingredients
 

  • 1 ½ cup flour
  • 1 ¼ cup sugar
  • ½ cup sweetened flake coconut
  • ⅓ cup pecans (finely chopped - extra for decoration if desired)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • ½ cup egg substitute or egg whites
  • 2 cups grated carrots
  • 1 ½ cup canned crushed pineapple (drained with juice reserved for icing)
  • 2 tablespoons butter
  • 8 oz reduced fat cream cheese
  • 3 cups powdered sugar

Instructions
 

  • 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.