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Carrot Cake

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 6 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
  16 servings
An old favorite with an updated nutritional profile, but still as moist and delicious as ever.
For the Cake:
1/2 cup  chopped walnuts
2 cups  whole-wheat pastry flour (see Ingredient note)
2 teaspoons  baking soda
1/2 teaspoon  salt
2 teaspoons  ground cinnamon
3   large eggs
1 1/2 cups  sugar
3/4 cup  nonfat buttermilk
1/2 cup  canola oil
1 teaspoon  vanilla extract
1 20-ounce can  crushed pineapple, drained, juice reserved
2 cups  grated carrots (4-6 medium)
1/4 cup  unsweetened flaked coconut
For the Frosting:
2 tablespoons  coconut chips or flaked coconut
12 ounces  reduced-fat cream cheese, softened
1/2 cup  confectioners' sugar, sifted
1 1/2 teaspoons  vanilla extract

Ingredient Note:
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Carrot Cake Recipe at
To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.

Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   16 servings
Calories: 344
Fat. Total: 17g
Protein: 6g
Carbohydrates, Total: 43g
Fat, Saturated: 5g
Fiber: 3g
Cholesterol: 56mg
Sodium: 349mg
% Cal. from Fat: 44%
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: Anna, KS Reviewed: 05/07/2008
The most moist carrot cake recipe I have ever had! I brought it to a dinner party last month and people are still talking about it. The only thing I did differently was use all purpose flour instead of whole wheat pastry flour. A new family favorite!
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