Desserts

Carrot Cake with Pineapple Cream Cheese Frosting Recipe

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"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."

Ingredients

  • Adjust
  • US
  • Metric
  • cooking spray
  • Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups white sugar
  • 3/4 cup buttermilk
  • 3/4 cup unsweetened applesauce
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups grated carrots
  • 1 1/2 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

  • Prep
  • Cook
  • Ready In
    1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-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 9×13-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 g fat;66.6 g carbohydrates;5.4 g protein;34 mg cholesterol;329 mg sodium.Full nutrition
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