Carrot Cake With Pineapple Cream Cheese Frosting Recipe

Name: Carrot Cake With Pineapple Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; Cake:; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 2 eggs; 1 1/2 cups white sugar; 3/4 cup buttermilk; 3/4 cup unsweetened applesauce; 2 tablespoons vegetable oil; 2 teaspoons vanilla extract; 2 1/2 cups grated carrots; 1 1/2 cups chopped pecans; 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved; Frosting:; 1 (8 ounce) package Neufchatel cheese, softened; 1 tablespoon reserved pineapple juice; 1 (16 ounce) package confectioners' sugar; 1 teaspoon vanilla extract; 1 pinch salt

Servings: persons

cooking spray
Cake:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups white sugar
3/4 cup buttermilk
3/4 cup unsweetened applesauce
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 1/2 cups grated carrots
1 1/2 cups chopped pecans
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
Frosting:
1 (8 ounce) package Neufchatel cheese, softened
1 tablespoon reserved pineapple juice
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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.
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.
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.

1548

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: cooking spray, Cake:, 2 cups all-purpose flour, 2 teaspoons baking soda, and more.

Yes, Carrot Cake With Pineapple Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake With Pineapple Cream Cheese Frosting

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