Carrot Cake with Pineapple Cream Cheese Frosting
*Ready In-10 h 5m
-2 cups all-purpose flour
- 2 teaspoons baking soda
-2 teaspoons ground cinnamon
-1/2 teaspoon salt
- 2 eggs
-1 1/2 cups white sugar
-3/4 cup buttermilk
- 3/4 cup unsweetened applesauce
-2 tablespoons vegetable oil
-2 teaspoons vanilla extract
- 2 1/2 cups grated carrots
- 1 1/2 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
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.
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.