Friday, July 11, 2008

Carrot Cake

yield: 16 servings

1 1/2 cups flour
1 1/3 cups sugar
1/2 cup coconut
1/3 cup chopped pecans
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 Tbsp canola oil
2 eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained

2 Tbsp butter, softened
1 (8 oz) block 1/3-the-fat cream cheese
3 cups powdered sugar
2 tsp vanilla

1. Preheat oven to 350° .
2. Combine flour through cinnamon in a large bowl; stir well. In a small bowl combine oil and eggs. Stir egg mixture, carrot, and pineapple into flour mixture. Pour batter into a 9x13 pan coated with cooking spray. Bake at 350° for 35 minutes or until a knife inserted comes out clean. Cool completely.
3. To prepare frosting, beat butter and cream cheese together until smooth. Beat in powdered sugar and vanilla just until smooth. Spread over the top of the cake.

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