Carrot Cake

Grubilibious Contributor: Stacy McCarty

Cake ingredients: 1 1/2 cup flour
1 1/3 cup sugar
1/2 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 carrot
1 1/2 cups canned crushed pineapple, drained

Cooking spray

Frosting ingredients: 2 tablespoons butter, softened
1 8oz. block of 1/3 less fat cream cheese, softened
3 cups of powdered sugar
2 teaspoons vanilla extract
Additional grated carrot (optional for garnish)

1. pre-heat oven to 350 degrees

2. to prepare cake, lightly spoon flour inyo 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 13x9-inch baking pan coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack (fyi- I baked for more like 20 minutes...I just tested it with a toothpick).

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 until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

* This is actually about 1/2 the calories and fat of normal carrot cake. That's not saying much because carrot cake is terribly fattening, but this is a little better. And, it is sooooo good. I mean, so good.