Carrot Cake with Pineapple Cream Cheese Frosting recipe
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Ingredients
- cooking spray 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon ½ teaspoon salt 2 eggs 1 ½ cups white sugar ¾ cup buttermilk ¾ cup unsweetened applesauce 2 tablespoons vegetable oil 2 teaspoons vanilla extract 2 ½ cups grated carrots 1 ½ 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
Nutrition Info
- 398 caloriescarbohydrate: 66.6 gcholesterol: 34.3 mgfat: 13.3 gfiber: 2.3 gprotein: 5.4 gsaturatedFat: 3.3 gservingSize: -sodium: 329.3 mgsugar: 51.5 gtransFat: : -unsaturatedFat: : -
Directions Carrot Cake with Pineapple Cream Cheese Frosting
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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.
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.
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.