Carrot Cake with Pineapple Cream Cheese Frosting

4.7
(34)

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.

Carrot Cake with Pineapple Cream Cheese Frosting
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Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
9 hrs
Total Time:
10 hrs 5 mins
Servings:
16
Yield:
16 servings

Ingredients

  • cooking spray

Cake:

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • ½ teaspoon salt

  • 2 eggs

  • 1 ½ cups white sugar

  • ¾ cup buttermilk

  • ¾ cup unsweetened applesauce

  • 2 tablespoons vegetable oil

  • 2 teaspoons vanilla extract

  • 2 ½ cups grated carrots

  • 1 ½ 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

Directions

  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.

Cook's Note:

Substitute 1/4 cup silken tofu for eggs if desired.

Two 8- or 9-inch baking pans can be used instead of 9x13-inch if desired. The next day, gently remove cakes from the pans and prepare to frost them.

Walnuts can be used in place of pecans.

Nutrition Facts (per serving)

398 Calories
13g Fat
67g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 398
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 17%
Cholesterol 34mg 11%
Sodium 329mg 14%
Total Carbohydrate 67g 24%
Dietary Fiber 2g 8%
Total Sugars 52g
Protein 5g
Vitamin C 3mg 14%
Calcium 48mg 4%
Iron 1mg 7%
Potassium 186mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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