Moist Carrot Cake (Whole Wheat, Low Fat)

Dry Ingredients:
2 c. wheat flour
1 1/2 c. sugar
1 1/8 t. baking soda
1 t. salt
2 t. cinnamon

Wet Ingredients:
2 eggs
1 c. crushed pineapple with juice (8 oz can)
1/2 c. canola oil
*1/2 c. +2T. greek yogurt
*1/2 c. + 2T. skim milk
*(or 1 1/4 c. buttermilk)
1 t. vanilla (2t. if imitation)

Additional Ingredients:
2 c. shredded carrots
1 c. coconut flakes
1 c. walnuts, small pieces
1/4 c. raisins (1c. if you're a raisin lover)

Directions:
1. Stir dry ingredients in a bowl
2. Beat wet ingredients, then stir into dry (don't overstir)
3. Fold in additional ingredients
4. Grease & flour a deep 9' cake pan
5. Bake at 350* for 60 min.
6. Cool, then frost with cream cheese frosting
(may slice the cake in half to put some frosting in the middle)
7. Sprinkle with more walnuts

Cream Cheese Frosting:
8 oz low fat cream cheese, softened
1 c. powdered sugar
1 t. vanilla