How To Make Carrot Cake with Pineapple
Ingredients
- ¾ cup unsweetened applesauce
- ¾ cup buttermilk
- 1 ½ cups white sugar
- 2 eggs
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 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
- 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
Instructions
- To start, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, spray a 9x13-inch baking dish with cooking spray.
- In a bowl, sift together 2 cups of flour, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, and 1/2 teaspoon of salt.
- In another bowl, lightly beat 3 eggs. Add 1 and 1/2 cups of white sugar, 1 cup of buttermilk, 1 cup of applesauce, 3/4 cup of oil, and 2 teaspoons of vanilla extract. Mix well.
- Bake the cake in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Once done, cool the cake in the baking dish on a wire rack for about an hour.
