Carrot Cake with Pineapple Cream Cheese Frosting

Carrot Cake with Pineapple Cream Cheese Frosting

Meghan Miller

"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."
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Ingredients

10 h 5 m servings 398 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-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 9x13-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.

Reviews

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Delicious! Made this in 2-9" round pans (cooled completely before removing from pans). I also made extra frosting, so I could use it to pipe borders (I did omit the salt from the frosting). Ever...

Made this cake for a friends 60th Birthday. Everyone LOVED it. Thanks for a great low fat version. Will share with others and make it again.

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