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Carrot Cake with Pineapple Cream Cheese Frosting
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
605 minutes
Decadent carrot cake with pineapple, pecans, and pineapple cream cheese frosting.
Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1.5 cups white sugar
  • 0.75 cup buttermilk
  • 0.75 cup unsweetened applesauce
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2.5 cups grated carrots
  • 1.5 cups chopped pecans
  • 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
  • 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
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously coat a 9x13-inch baking dish with cooking spray.
  • For the cake: In a large bowl, combine flour, baking soda, cinnamon, and salt by sifting. In another large bowl, lightly beat eggs, then mix in sugar, buttermilk, applesauce, oil, and vanilla until combined. Gently fold in the buttermilk mixture, carrots, pecans, and drained pineapple into the flour mixture until just mixed. Pour the batter into the prepared baking dish.
  • Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean, for 45 to 50 minutes. Allow it to cool in the baking dish on a wire rack for about 1 hour. Once cooled, tightly cover the dish with plastic wrap and refrigerate for 8 hours to overnight.
  • Prepare the frosting by using an electric mixer to blend Neufchâtel cheese and 1 tablespoon of reserved pineapple juice until smooth in a medium bowl. Incorporate confectioners' sugar, vanilla, and salt, and continue beating until a smooth frosting forms.
  • Evenly coat chilled cake with frosting.

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