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Carrot Cake with Pineapple Cream Cheese Frosting

Rated as 4.33 out of 5 Stars
25

"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."
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Ingredients

10 h 5 m servings 398
Original recipe yields 16 servings

Directions

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  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.

Footnotes

  • 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; 13.3 66.6 5.4 34 329 Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! Made this in 2-9" round pans (cooled completely before removing from pans). I also made extra frosting, so I could use it to pipe borders (I did omit the salt from the frosting). Ever...

Most helpful critical review

First I was not please with the cake flavor. It was quite bland. Second was operator error. I bought the tiny carrot sticks from the store so I didn't have to grate them. They don't cook in ...

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Delicious! Made this in 2-9" round pans (cooled completely before removing from pans). I also made extra frosting, so I could use it to pipe borders (I did omit the salt from the frosting). Ever...

My only caveat when making this is to watch the baking time. I used a 9 x 13 inch pan and my cake was done in 40 minutes. Other than skipping the salt in the frosting as Christina recommended...

This cake gets a definite 5. There was absolutely nothing wrong with it! The applesauce took away any need for more oil, the pineapple is always a hit. I added dried cranberries and golden raisi...

Made this cake for a friends 60th Birthday. Everyone LOVED it. Thanks for a great low fat version. Will share with others and make it again.

I love this cake thanks for the idea?

First I was not please with the cake flavor. It was quite bland. Second was operator error. I bought the tiny carrot sticks from the store so I didn't have to grate them. They don't cook in ...