Carrot Cake

Carrot Cake (adapted from

Serves 16


1 20 oz can crushed pineapple

2 cups all-purpose flour

2 tsp baking soda

½ tsp salt

2 tsp ground cinnamon

3 large eggs

1 ½ cups granulated sugar

¾ cup nonfat buttermilk

½ cup canola oil

1 tsp vanilla extract

2 cups grated carrots

2 cups grated carrots (finely grated) or 4-6 carrots

¼ cup unsweetened flaked coconut

½ cup chopped toasted walnuts


12 oz reduced-fat cream cheese (Neufchatel), softened

½ cup confectioner’s sugar

1 ½ tsp vanilla extract

Preheat oven to 350 degrees. Coat a 9 by 13” baking pan with cooking spray.

Drain the pineapple over a bowl, reserving a ¼ cup of juice.

Combine flour, baking soda, salt, and cinnamon in a medium bowl. Beat eggs and sugar together well. Add buttermilk, oil, vanilla, and reserved pineapple juice together until well blended. Stir in pineapple, carrots, and ¼ cup of coconut. Add flour mixture until just combined. Stir in the nuts. Scrape the batter into the baking dish and bake for 35-40 minutes or until center comes out clean.

To prepare frosting, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth and creamy. When cake has cooled, frost and serve!

My Grocery List

1 20 oz can crushed pineapple

1/2 dozen large eggs

1 pint nonfat buttermilk

1 large bag of carrots

1 bag of unsweetened flaked coconut

12 oz reduced-fat cream cheese (Neufchatel), softened

Make sure you have all-purpose flour, baking soda, refined sugar and confectioner's sugar, salt, ground cinnamon, canola oil, vanilla extract, and walnuts