Carrot Cake with Pineapple Cream Cheese Frosting

Carrot Cake with Pineapple Cream Cheese Frosting

Made  times
Meghan Miller 1

"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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10 h 5 m servings 398 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 320 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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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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...

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