This is a delicious, moist, light carrot cake, loaded with grated carrots, cinnamon, coconut, and toasted pecans with a luscious tangy cream cheese frosting.

INGREDIENTS

Cake:

1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1/2 cup sweetened flaked coconut
1/3 cup chopped toasted pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups finely grated carrot
1 1/2 cups canned crushed Pineapple in its own juice, well drained

Frosting:
2 tablespoons butter, softened
8 ounce Philadelphia® Neufchatel Cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS

For Cake:
Preheat oven to 350 degrees F;. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Whisk together the flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Pour the batter into a 13 x 9-inch baking pan coated with cooking spray. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

For Frosting:
Sift the powdered sugar very well. Combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Makes 16 servings.