Prep Time: 20 Mins | Cook Time: 45 Mins | Total Time: 1 Hr 5 Mins | Yield: 7 Servings
This carrot cake has a cream cheese frosting that is very difficult not to fall in love with! It is made from simple ingredients which I’m pretty sure you already have! Try this recipe now. It is worth all the effort. Enjoy!
Ingredients:
2 tablespoons Canola oil
2 large Eggs
3/4 c all-purpose flour
2 teaspoons Baking soda
3/4 c Whole wheat flour
2 teaspoons Ground cinnamon
1 1/2 teaspoons Vanilla
2 c Grated carrots peeled
1/4 c Chopped walnuts
1/4 c Flaked sweetened coconut
1/4 c Chopped walnuts for topping
20 ounces Can of crushed mango or pineapple in juice drained
1 c Granulated sugar
1 teaspoon Salt
For the cake frosting
1 teaspoon Vanilla extract
1/4 c Powdered sugar
8 ounces 1/3 fat Philadelphia Cream Cheese
Directions:
For the Cake:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a large mixing bowl, add the spices, flour, baking soda, sugar, salt, and coconut. Whisk everything until well incorporated.
Add vanilla, eggs, and oil into another mixing bowl. Whisk to combine. Stir in the mango and grated carrots until well combined.
Transfer the wet ingredients into the bowl with the dry ingredients. Whisk until well incorporated. Stir in 1/4 cup of the chopped nuts.
Transfer the batter to an 8×3-inch cake pan and spread it evenly.
Place the pan in the preheated oven and bake the batter for about 50 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cake from the oven and allow it to rest at room temperature.
For the Frosting:
In a mixing bowl, add vanilla, cream cheese, and powdered sugar. Beat until well blended.
Pour the frosting over the cooled cake and spread it evenly. Scatter walnuts on top.
Serve and enjoy!
Nutrition Facts:
Calories: 216 kcal
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