1
For the carrot cake: Preheat the oven to 350 degrees F. Grease the bottom of a 13-by-9-by-2-inch baking pan with cooking spray, line with parchment paper and grease the paper with cooking spray.
2
With an electric mixer, cream the granulated sugar, oil, vanilla (2 teasp from frosting) and eggs together in a large bowl.
4
Sift together the flour, baking soda, cinnamon and salt in a separate bowl.
3
Add the dry ingredients to the sugar mixture and mix well.
4
Add the carrot puree, coconut, walnuts ( 2/3 cups) and pineapple and beat until smooth.
5
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
6
Cool the cake for about 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan and turn the cake out onto the wire rack. Cool completely before frosting.
7
For the frosting: Using an electric mixer, beat the Neufchatel in a medium bowl until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Mix in the remaining 1 teaspoon vanilla.
8
Frost the cake and garnish with the reserved 2/3 cup chopped walnuts. Refrigerate until ready to serve.
