Healthier Carrot Cake

• 20 ounces crushed pineapple
• 2 cups whole wheat pastry flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup nonfat buttermilk
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups carrots grated, 4- 6 medium
• 1/4 cup unsweetened flaked coconut
• 1/2 cup chopped walnuts toasted
• 12 ounces reduced fat cream cheese softened
• 1/2 cup confectioners' sugar sifted
• 1 teaspoon vanilla extract

1. Preheat oven to 350u0b0F.
2. Coat a 9x13-inch baking pan with cooking spray.
3. Drain pineapple in a sieve set over a bowl, pressing on the solids.
4. Reserve the drained pineapple and 1/4 cup of the juice.
5. Whisk flour, baking soda, salt and cinnamon in a medium bowl.
6. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended.
7. Stir in pineapple, carrots and 1/4 cup coconut.
8. Add the dry ingredients and mix with a rubber spatula just until blended.
9. Stir in the nuts.
10. Scrape the batter into the prepared pan, spreading evenly.
11. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes.
12. Let cool completely on a wire rack.
13. To prepare frosting and finish cake:
14. Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy.
15. Spread the frosting over the cooled cake.
16. Sprinkle with toasted coconut if desired.

pineapple, whole wheat pastry flour, baking soda, salt, ground cinnamon, eggs, sugar, nonfat buttermilk, canola oil, vanilla, carrots, coconut, walnuts, cream cheese, sugar, vanilla

Taken from www.yummly.com/recipe/Healthier-Carrot-Cake-1659777 (may not work)