Carrot Cake (low-fat)

• 10 ounces pineapple, canned, crushed with juice, about half of the can
• 1 cup pastry flour, whole wheat or white flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs
• 1/2 cup buttermilk
• 3/4 cup sugar
• 1/4 cup canola oil
• 1/2 teaspoon vanilla extract
• 1 cup carrots grated
• 2 tablespoons coconut, shredded, unsweetened (desiccated)
• 1/4 cup walnuts chopped and toasted
• 6 ounces cream cheese (reduced-fat) softend
• 3/4 teaspoon vanilla extract pure
• 1/4 cup powdered sugar
• 2 tablespoons coconut, shredded, unsweetened (desiccated) toasted, optional

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

pineapple, pastry flour, cinnamon, salt, baking soda, eggs, buttermilk, sugar, canola oil, vanilla, carrots, coconut, walnuts, cream cheese, vanilla, powdered sugar, coconut

Taken from recipeland.com/recipe/v/carrot-cake-low-fat-50223 (may not work)