Description
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.
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 eggs
- 1 ½ cups white sugar
- ¾ cup buttermilk
- ¾ cup unsweetened applesauce
- 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
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 10 hrs 5 mins
Servings: 16