Carrot Cake with Pineapple Cream Cheese Frosting

admin 24/04/20 Recipes


16 servings

Prep Time


Cook Time



: cooking spray


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


1 (8 ounce) package: Neufchatel cheese, softened

1 (16 ounce) package: confectioners' sugar

1 teaspoon: vanilla extract

1 pinch: salt


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

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.

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.

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.


Calories: 398 kcal

Carbohydrates: 66.5 g

Cholesterol: 38 mg

Fat: 13.3 g

Fiber: 2.3 g

Protein: 5.4 g

Sodium: 344 mg

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