#FantasticalFoodFight: Carrot Pineapple Cake
Carrot Pineapple Cake is a different take as it's sweetened up even more with pineapple and a decadent brown sugar cream cheese frosting.
Servings: 16 squares
Calories:
Ingredients
For the Cake:
- 4 eggs
- 1 cup unsweetened applesauce
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 2 ½ cups grated carrots
- 1 ¼ cups crushed or chopped pineapple
- ½ cup walnuts chopped
For the Frosting:
- 8 oz. cream cheese at room temperature
- 1 stick unsalted butter at room temperature
- ¾ cup brown sugar
- ½ cup powdered sugar
- 1 teaspoon vanilla
- pinch of salt
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
- In a medium bowl, whisk together the eggs, applesauce, brown sugar, and vanilla until combined. Set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, baking powder and ground ginger until combined. Pour the wet ingredients into the dry and fold until just combined.
- Add the grated carrots, pineapple and walnuts and fold until combined and no lumps of flour remain.
- Pour into the prepared dish and bake for 50 minutes. Allow to cool completely on a wire rack.
- While the cake is cooling, prepare the frosting. Add the cream cheese and butter to the bowl of a stand mixer and beat on medium speed until combined.
- Add the brown sugar and beat until fully combined. Add in the vanilla and salt, then slowly add in the powdered sugar until fully combined.
- Spread over the cooled cake and cut into slices.