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Wednesday, July 28, 2010


SUPER MOIST CARROT CAKE WITH CREAM CHEESE FROSTING (recipe and photos from http://www.skinnytaste.com/)

Serves: 16
Points: 7

3/4 c. all purpose flour
3/4 c. wheat flour
1 c. granulated sugar
1/4 c. flaked sweet coconut
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
2 T. canola oil
2 large eggs
1 1/2 tsp. vanilla
2 c. peeled, grated carrots
1 (20 oz.) can crushed pineapple, drained
1/4 c. chopped walnuts, plus 1/4 cup for topping


8 oz. 1/3 fat cream cheese
1 c. powdered sugar
1 tsp. vanilla extract

Preheat oven to 350*. In large bowl, combine dry ingredients. In separate bowl, mix eggs, oil and vanilla, stir well. Add carrots and pineapple and mix well. Fold wet ingredients into dry ingredients. Fold in 1/4 c. chopped nuts. Sppon batter into greased layer cake pan. Bake at 350* for 40-50 minutes or until done.

To prepare frosting, beat together cream cheese (room temperature), powdered sugar and vanilla. Spread on turned out, cooled cake. Sprinkle with remaining walnuts and serve.