Carrot Cake

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Super moist. Low in fat. So tasty. I had a friend that loved carrot cake. She was a pretty healthy eater and hardly ever ate sweets. But she easily justified carrot cake, because well it was CARROT cake! It's got to be somewhat healthy if there's carrots in it right?! :) Well I did manage to find a recipe for carrot cake that really isn't all that bad for you, but so moist, and delicious. I got the recipe from here, but the only difference was that I tried using Fat Free cream cheese, and so the frosting looks more like a glaze, but it was still good! Next time I'll try the 1/3 fat cream cheese and see what a difference it makes. Regardless, the cake is delicious. 
Carrot Cake3/4 cup all-purpose flour3/4 cup whole wheat flour1 cup granulated sugar1/4 cup flaked sweetened coconut2 tsp. baking soda1 tsp. salt2 tsp. ground cinnamon2 Tbsp. canola oil (maybe try applesauce?)2 large eggs1-1/2 tsp. vanilla2 cups grated carrots, peeled20 oz. can of crushed pineapple, drained1/4 cup chopped walnuts
Frosting8 oz. 1/3 fat Cream Cheese1 cup powdered sugar1 tsp. vanilla extract
1. Preheat oven to 350 degrees. Grease a 8" round x 3" high pan (if you have one - if not you could use a pan not as deep but you won't cook the cake for nearly as long).
2. In a large bowl combine the flours, sugar, coconut, baking soda, salt, and cinnamon. Whisk until completely combined.
3. In a separate bowl combine the oil, eggs and vanilla. Add the carrots and pineapple to the other wet ingredients.
4. Fold the wet ingredients into the dry mixture. Fold until all combined, but do not over-mix. Add the walnuts.
5. Pour into your baking dish, and bake for about 40-50 minutes (I did 43 minutes). Depending on your dish, cook until a toothpick placed in the center comes out clean.
6. When completed baking, take out of your baking dish and let it cool on a cooling rack for a few hours before frosting.
7. Beat frosting ingredients until smooth. Spread over cake. And enjoy!!