FOOD FOR THE BODY-BIRTHDAY BASH!!!

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

CREAM CHEESE FROSTING

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.