Healthy Easter Dessert

Carrot cake is a delicious and healthy choice for dessert after a large holiday meal. This recipe adapted from Cooking Light provides servings of fruits and vegetables in this delicious version.

Ingredients:

Cake:

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces) 
  • 1 1/3 cups granulated sugar
  • 1/2 cup sweetened flaked coconut
  • 1/3 cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt 
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • 2 large eggs 
  • 2 cups grated carrot 
  • 1 1/2 cups canned crushed pineapple, drained 
  • Cooking spray

Frosting:

  • 2 tablespoons butter, softened 
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 350°.

Cake Preparation:

  1. Lightly spoon flour into dry measuring cups and level with a knife.
  2. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk.
  3. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture.
  4. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
  5. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean.
  6. Cool completely on a wire rack.

Frosting Preparation:

  1. Combine butter and cream cheese in a large bowl and beat with a mixer at medium speed until smooth.
  2. Beat in powdered sugar and vanilla just until smooth.
  3. Spread frosting over top of cake.