Awesome Carrot Cake with Cream Cheese Frosting

Awesome Carrot Cake with Cream Cheese Frosting

893

"This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting."

Ingredients

1 h 40 m servings 430 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Reviews

893
  1. 1074 Ratings

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Most helpful

I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily, and the texture a little off, so the second time I made it I substituted the 1 1/2 cups of oil for 1...

Most helpful critical

Why is everyone giving this recipe a five-star rating after they have altered the recipe? IF you make this as directed: a)There is WAY too much oil, b)it has very little flavor, c)it takes a ...

Why is everyone giving this recipe a five-star rating after they have altered the recipe? IF you make this as directed: a)There is WAY too much oil, b)it has very little flavor, c)it takes a ...

I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily, and the texture a little off, so the second time I made it I substituted the 1 1/2 cups of oil for 1...

MMMMM MMMM Good!!!! One of the best carrot cakes I've ever had. The only changes I made were: reduce oil to use 1/2 cup, 2tsp cinnamon, pinch of Allspice... I used 3/4 cup whole wheat flour...

This cake was too moist, almost as if it was soaking wet. I think the pineapple ruined it, made it taste funky. Also, there is just WAY TOO MUCH oil. Carrot Cake III on this site is much bett...

Oh my. This was great! My hubby advised me late last night he had to take something for a potluck today (dont you hate that) and since I've been eyeballing this recipe, my son and I went to th...

I decided on this cake for my friend's birthday. I baked it on a Friday for a Saterday party. I took the advice of people on the forum and made some changes. I used 1 cup sugar (rather than t...

Very good recipe w/ some of the modifications mentioned by others: increase carrots to 4 c., reduce oil to 3/4 c., add 1/4 c. cinnamon apple sauce, increase cinnamon to 2 tsp., drain some of th...

Just because it has a few carrots in it doesn't make it health food! I reduced the oil to under 1 cup and put less sugar in the frosting to reduce the calories with good results.

MOIST!!! Is definately one word for this cake! I made this yesterday for my husband and son's birthday. My husband said it was almost custard-like it was so moist, but still delicious. I did ma...