Carrot Cake

Active Time:  30 Minutes Total Time:  1 Hour 10 Minutes Yield:  16 servings An old favorite with an updated nutritional profile, but still as moist and delicious as ever. RECIPE INGREDIENTS For the Cake: 1/2 cup  chopped walnuts 2 cups  whole-wheat pastry flour (see Ingredient note) 2 teaspoons  baking soda 1/2 teaspoon  salt 2 teaspoons  ground cinnamon 3   large eggs 1 1/2 cups  sugar 3/4 cup  nonfat buttermilk 1/2 cup  canola oil 1 teaspoon  vanilla extract 1 20-ounce can  crushed pineapple, drained, juice reserved 2 cups  grated carrots (4-6 medium) 1/4 cup  unsweetened flaked coconut For the Frosting: 2 tablespoons  coconut chips or flaked coconut 12 ounces  reduced-fat cream cheese, softened 1/2 cup  confectioners' sugar, sifted 1 1/2 teaspoons  vanilla extract 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 in large supermarkets and in natural-foods stores. Store in the freezer.

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DIRECTIONS To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes. Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut. Nutrition Facts per Serving Yield: Yield:  16 servings Calories: 344 Fat. Total: 17g Protein: 6g Carbohydrates, Total: 43g Fat, Saturated: 5g Fiber: 3g Cholesterol: 56mg Sodium: 349mg % Cal. from Fat: 44%