Carrot Cake with Pineapple Cream Cheese Frosting Recipe

Carrot Cake with Pineapple Cream Cheese Frosting

4.7

(37)

31 Reviews

11 Photos

This rich, moist carrot cake recipe 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.

Submitted by Meghan Miller

Updated on April 9, 2024

Carrot Cake with Pineapple Cream Cheese Frosting

Prep Time:

20 mins

Cook Time:

45 mins

Additional Time:

9 hrs

Total Time:

10 hrs 5 mins

Servings:

Yield:

1 (9x13-inch) cake

Jump to Nutrition Facts

Ingredients

cooking spray

Cake:

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 large 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

Frosting:

1 (8 ounce) package Neufchâtel cheese, softened
1 tablespoon reserved pineapple juice
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Make cake: Sift together flour, baking soda, cinnamon, and salt in a large bowl. Lightly beat eggs in a second large bowl; add sugar, buttermilk, applesauce, oil, and vanilla and mix until well combined. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 45 to 50 minutes. Cool in the baking dish on a wire rack, about 1 hour. Cover the dish tightly with plastic wrap; refrigerate for 8 hours to overnight.
Make frosting: Beat together Neufchâtel cheese and 1 tablespoon reserved pineapple juice in a medium bowl with an electric mixer until smooth. Add confectioners' sugar, vanilla, and salt; beat until frosting is smooth.
Spread frosting over cold cake.

Recipe Tips

You can substitute walnuts for pecans and 1/4 cup silken tofu for eggs if desired.

Two 8- or 9-inch baking pans can be used instead of 9x13-inch if desired. The next day, gently remove cakes from the pans and prepare to frost them.

Nutrition Facts (per serving)

398	Calories
13g	Fat
67g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 398
% Daily Value *
Total Fat 13g	17%
Saturated Fat 3g	17%
Cholesterol 34mg	11%
Sodium 329mg	14%
Total Carbohydrate 67g	24%
Dietary Fiber 2g	8%
Total Sugars 52g
Protein 5g	11%
Vitamin C 3mg	3%
Calcium 48mg	4%
Iron 1mg	7%
Potassium 186mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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