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Awesome Carrot Cake with Cream Cheese Frosting

"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 cals
Original recipe yields 24 servings (1 - 9x13 inch cake)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Watch Now
  2. 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. Watch Now
  3. 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. Watch Now
  4. 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. Watch Now

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 922
  1. 1108 Ratings

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Most helpful positive review

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

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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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 ...

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...

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...

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...

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...

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...

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...

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.

The reason so many are having cakes that are oily is that #1 you mast gradually add the sugar,beating until fluffy before adding more sugar. Continue adding small amounts at a time. # 2 Beat yo...