Carrot Mandarin Cake with Cream Cheese Coconut Frosting

Unlike traditional carrot cake, which tends to be heavy and dense ( and sometimes dry), this cake is moist and light and full of yummy flavor!


Serves 24 ( 6 points + )
Cake:

• ¾ c. sugar
• ¾ c. brown sugar
• 3 eggs
• ¼ c. canola oil
• ¾ c. unsweetened applesauce
• 1 tsp. vanilla
• 1-½ c. flour
• ½ c. white whole wheat flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp. baking soda
• 2 c. grated carrot
• ½ c. chopped pecans
• 1 c. mandarin oranges

Frosting:

• 3 oz. reduced-fat cream cheese
• 1-2 T. skim milk
• 1 tsp. vanilla
• dash of salt
• 2-½ c. powdered sugar
• ¼ c. toasted coconut

In a large mixing bowl, beat sugars with eggs, oil, applesauce and vanilla. Combine dry ingredients and add to mixture. Mix well. Add carrots, mandarin oranges and pecans. Mix until blended. Pour into a 13 x 9 pan coated with nonstick spray. Bake at 350 for 35-45 minutes or until done. Cool completely.

For frosting, beat cream cheese until smooth. Add powdered sugar, salt, and vanilla. Add milk as needed to make a spreading consistency. Frost cake. Top with toasted coconut. Store in the refrigerator.