SKINNY CARROT CAKE

Skinny Carrot Cake image

Provided by Lisa Foote

Time 1h

Number Of Ingredients 18

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CAKE
1 1/2 c sugar or coconut palm sugar
1/4 c applesauce
2 tsp vanilla extract
2 eggs
2 c all purpose flour
2 tsp baking soda
2 tsp cinnamon, ground
1/2 tsp salt
1 c carrot puree
1 c grated coconut, unsweetened
2/3 c walnuts, finely chopped
1/2 c pineapple, crushed, no sugar added
FROSTING
8 oz package neufchatel cheese, room temperature
2 c powdered sugar
1 tsp vanilla extract
3/4 c walnuts finely chopped

Steps:

1. Preheat oven to 350 degrees. Grease the bottom of a 13 x 9 pan with cooking spray AND line it with parchment paper, spraying the paper as well.
2. In an electric mixer, cream sugar, applesauce, vanilla and eggs together.
3. In a large bowl sift together four, salt, baking soda and cinnamon. Add the dry ingredients to the sugar mixture and mix well. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth.
4. Pour the batter into the prepared pan and bake until toothpick comes out clean. Cool the cake for 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan to loosen the cake. Turn the cake onto the wire rack to cool.
5. Once the cake is completely cool, put the cake on a serving plate and frost and garnish with walnuts. It's best to refrigerate this cake until ready to serve, also store covered in refrigerator.
6. FROSTING: Using an electric mixer beat Neufchatel cheese until smooth. Slowly add powdered sugar on low speed. and continue to beat until combined. Add vanilla. Mix well and frost cake.