Ingredients
¾cupall-purpose flour
¾cupwhole wheat flour
1cupgranulated sugar
¼cupsweetened coconut,flaked
2tspBaking Soda
1tspsalt
2tspground cinnamon
2tbspcanola oil
2eggs,large
1½tspvanilla
2cupscarrots,grated, peeled
20ozpineapple,crushed in juice, drained
¼cupwalnuts,chopped plus ¼ for topping
8ozPhiladelphia Cream Cheese,⅓ fat
¼cuppowdered sugar
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well.
Add grated carrots and pineapple; mix well.
Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in ¼ cup chopped nuts.
Spoon batter into an 8 by 3-inch cake pan coated with cooking spray.
Bake at 350 degrees F for about 40 to 50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
Garnish with remaining chopped walnuts.
