![Carrot Cake with Pineapple Cream Cheese Frosting](https://cdn.statically.io/img/www.allrecipes.com/thmb/ziSLOxavsOs186dy-Sk2uYArIDs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Carrot-Cake-with-Pineapple-Cream-Cheese-Frosting-Kims-Cooking-Now-2000-d59b319dffcb4686b76e4f13ba96cf74.jpg)
Ingredients
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cooking spray
Cake:
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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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½ teaspoon salt
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2 large eggs
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1 ½ cups white sugar
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¾ cup buttermilk
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¾ cup unsweetened applesauce
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2 tablespoons vegetable oil
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2 teaspoons vanilla extract
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2 ½ cups grated carrots
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1 ½ cups chopped pecans
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1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
Frosting:
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1 (8 ounce) package Neufchâtel cheese, softened
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1 tablespoon reserved pineapple juice
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1 (16 ounce) package confectioners' sugar
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1 teaspoon vanilla extract
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1 pinch salt
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
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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.
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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.
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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.
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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 | |
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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.