This cake has all the flavor of your favorite carrot cake but with less calories and fat! For the carrot puree, you can make it yourself, buy it in a natural foods store or some of my friends have used organic carrot baby food!
Preheat oven to 350 degrees. Grease the bottom of a 13 x 9 pan with cooking spray AND line it with parchment paper, spraying the paper as well.
In an electric mixer, cream sugar, applesauce, vanilla and eggs together.
In a large bowl sift together four, salt, baking soda and cinnamon. Add the dry ingredients to the sugar mixture and mix well. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth.
Pour the batter into the prepared pan and bake until toothpick comes out clean. Cool the cake for 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan to loosen the cake. Turn the cake onto the wire rack to cool.
Once the cake is completely cool, put the cake on a serving plate and frost and garnish with walnuts. It's best to refrigerate this cake until ready to serve, also store covered in refrigerator.
FROSTING: Using an electric mixer beat Neufchatel cheese until smooth. Slowly add powdered sugar on low speed. and continue to beat until combined. Add vanilla. Mix well and frost cake.