Carrot Cake
"An old favorite with an updated nutritional profile, but still as moist and delicious as ever...."
INGREDIENTS
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For the Cake:
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1/2 cup chopped walnuts
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2 cups whole-wheat pastry flour (see Ingredient note)
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2 teaspoons baking soda
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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3 large eggs
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1 1/2 cups sugar
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3/4 cup nonfat buttermilk
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1/2 cup canola oil
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1 teaspoon vanilla extract
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1 20-ounce can crushed pineapple, drained, juice reserved
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2 cups grated carrots (4-6 medium)
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1/4 cup unsweetened flaked coconut
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For the Frosting:
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2 tablespoons coconut chips or flaked coconut
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12 ounces reduced-fat cream cheese, softened
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1/2 cup confectioners' sugar, sifted
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1 1/2 teaspoons vanilla extract
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Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available i
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