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My review
Awesome Carrot Cake with Cream Cheese Frosting
Tracy Kirk
"This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting."
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Ingredients
1 h 40 m servings 331 calsOriginal recipe yields 24 servings (1 - 9x13 inch cake)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, applesauce, 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
Per Serving: 331 calories; 15 g fat; 47 g carbohydrates; 4 g protein; 48 mg cholesterol; 260 mg sodium. Full nutrition
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Reviews
Read all reviews 9241111 Ratings
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Most helpful positive review
2/20/2007
I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily, and the texture a little off, so the second time I made it I substituted the 1 1/2 cups of oil for 1...
Most helpful critical review
9/7/2003
Why is everyone giving this recipe a five-star rating after they have altered the recipe? IF you make this as directed: a)There is WAY too much oil, b)it has very little flavor, c)it takes a ...
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9/7/2003
Why is everyone giving this recipe a five-star rating after they have altered the recipe? IF you make this as directed: a)There is WAY too much oil, b)it has very little flavor, c)it takes a ...
2/20/2007
I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily, and the texture a little off, so the second time I made it I substituted the 1 1/2 cups of oil for 1...
2/17/2003
MMMMM MMMM Good!!!! One of the best carrot cakes I've ever had. The only changes I made were: reduce oil to use 1/2 cup, 2tsp cinnamon, pinch of Allspice... I used 3/4 cup whole wheat flour...
11/18/2002
This cake was too moist, almost as if it was soaking wet. I think the pineapple ruined it, made it taste funky. Also, there is just WAY TOO MUCH oil. Carrot Cake III on this site is much bett...
2/6/2006
I decided on this cake for my friend's birthday. I baked it on a Friday for a Saterday party. I took the advice of people on the forum and made some changes. I used 1 cup sugar (rather than t...
7/31/2002
Oh my. This was great! My hubby advised me late last night he had to take something for a potluck today (dont you hate that) and since I've been eyeballing this recipe, my son and I went to th...
9/4/2002
Very good recipe w/ some of the modifications mentioned by others: increase carrots to 4 c., reduce oil to 3/4 c., add 1/4 c. cinnamon apple sauce, increase cinnamon to 2 tsp., drain some of th...
1/17/2001
Just because it has a few carrots in it doesn't make it health food! I reduced the oil to under 1 cup and put less sugar in the frosting to reduce the calories with good results.