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Carrot Cake with Pineapple Cream Cheese Frosting

4

605 min

Carrot Cake with Pineapple Cream Cheese Frosting

Carrot Cake with Pineapple Cream Cheese Frosting Photo 1

Time

605 min

Serving

16 persons

Calories

398

Rating

4.00★ (37)

Cuisine

Author: Victoria Buriak
This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.

Ingredients

  • cooking spray:
  • all-purpose flour: 2 cups
  • baking soda: 2 tsp
  • ground cinnamon: 2 tsp
  • salt: 0.5 tsp
  • eggs: 2 piece
  • ½ cups white sugar: 1 piece
  • buttermilk: 0.75 cup
  • unsweetened applesauce: 0.75 cup
  • vegetable oil: 2 Tbsp
  • vanilla extract: 2 tsp
  • ½ cups grated carrots: 2 piece
  • ½ cups chopped pecans: 1 piece
  • pineapple in juice, drained and juice reserved: 1 can (8 ounce can, crushed)
  • Neufchatel cheese: 1 pack (8 ounce pack, softened)
  • reserved pineapple juice: 1 Tbsp
  • confectioners' sugar: 1 pack (16 ounce pack)
  • vanilla extract: 1 tsp
  • pinch salt: 1 piece

Metric Conversion

Stages of cooking

Carrot Cake with Pineapple Cream Cheese Frosting Photo 21
Carrot Cake with Pineapple Cream Cheese Frosting Photo 32
Carrot Cake with Pineapple Cream Cheese Frosting Photo 43
Carrot Cake with Pineapple Cream Cheese Frosting Photo 54
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
    Carrot Cake with Pineapple Cream Cheese Frosting Photo 2
  2. Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
    Carrot Cake with Pineapple Cream Cheese Frosting Photo 3
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
    Carrot Cake with Pineapple Cream Cheese Frosting Photo 4
  4. Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.
    Carrot Cake with Pineapple Cream Cheese Frosting Photo 5

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