Rating: 4.5 stars 4.5
1127 Ratings
  • 5 star values: 853
  • 4 star values: 150
  • 3 star values: 56
  • 2 star values: 23
  • 1 star values: 45

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.

  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

  • To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Nutrition Facts

369 calories; protein 4g; carbohydrates 46.5g; fat 19.6g; cholesterol 48.3mg; sodium 259.8mg. Full Nutrition
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