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–+ servings

MOIST CARROT CAKE WITH CREAM CHEESE FROSTING

This super moist carrot cake recipe made from scratch is perfect for anytime of the year. This cake was made with a can of crushed mango to make it very moist without adding extra fat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 7 servings
Calories 216 kcal

Ingredients
  

  • 3/4  cup All-purpose flour
  • 3/4  cup Whole wheat flour
  • 1 cup Granulated sugar
  • 1/4 cup Flaked sweetened coconut
  • 2 tsp  Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 2 tbsp Canola oil
  • 2 Large eggs
  • 1 1/2  tsp Vanilla
  • 2 cups Grated carrots peeled
  • 20 oz Can crushed mango or pineapple in juice drained
  • 1/4 cup Chopped walnuts for topping

For the cake frosting

  • 8  oz  1/3 less fat Philadelphia Cream Cheese
  • 1/4  cup Powdered sugar
  • 1 tsp Vanilla extract

Instructions
 

  • Preheat oven to 350°.
  • Combine flour, sugar, coconut, baking soda, salt, and spices; in a big wbowl then stir well with a whisk.
  • In a medium bowl, combine oil, eggs, and vanilla.
  • Add grated carrots and mango or pineapple, then stir well.
  • Mix the wet ingredients with the dry ingredients. It will be stiff and dry at first but keep folding until it all come together. Then add 1/4 cup chopped nuts to the mix and stir.
  • Spoon batter into an 8" x 3" cake pan.
  • Bake at 350° for about 40-50 minutes, until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Then let it cool completely.
  • For frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Then spread it over top of cake.
  • Garnish with walnuts.

Video

Nutrition

Calories: 216kcal
Keyword carrot cake, carrot cake recipe, low fat carrot cake, moist carrot cake
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