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Carrot Cake with Pineapple Cream Cheese Frosting

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Carrot Cake with Pineapple Cream Cheese Frosting

Features:
    Cuisine:
    • Medium

    Directions

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    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

    Methods :

    • 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.

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