Recipe
Ingredients
- 1 ½ cup all purpose flour
- 1 ¼ cup granulated sugar
- ½ cup sweetened flake coconut
- ⅓ cup pecans, finely chopped (plus extra for decoration if desired)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 tablespoons canola oil
- 2 large eggs ( or 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 ounces reduced fat cream cheese
- 3 cups powdered sugar
Instructions
- Preheat oven to 350℉. Grease a 13 x 9 pan or line 24 cupcake tins.
- In a large bowl, combine flour, sugar, coconut, pecans, baking soda, salt and cinnamon with a wire whisk.1 ½ cup all purpose flour, 1 ¼ cup granulated sugar, ½ cup sweetened flake coconut, ⅓ cup pecans, finely chopped, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon
- In a separate bowl combine oil and egg substitute/whites. Stir egg mixture, carrots, and pineapple into flour mixture.3 tablespoons canola oil, 2 large eggs ( or ½ cup egg substitute or egg whites), 2 cups grated carrots, 1 ½ cup canned crushed pineapple
- Put in prepared pan or cupcake tins. Bake at 350℉ 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.2 tablespoons butter, 8 ounces reduced fat cream cheese, 3 cups powdered sugar
- Spread frosting on the cake. Top with chopped nuts if desired.