This moist and delectable carrot cake, flavored with crushed pineapple and chopped walnuts, is the perfect way to celebrate a special occasion.
cost per recipe: $12.02
The price is determined by the national average.
cups all-purpose flour
teaspoons baking powder
teaspoons baking soda
teaspoons ground cinnamon
teaspoon ground ginger
cups canola oil
medium carrot, peeled and grated (about 2 1/2 cups)
cup chopped walnuts
can (8 ounces) crushed pineapple(about 1 cup), drained, reserving juice
packages (8 ounces each ) Neufchatel cheeseor light cream cheese, softened
cup (1 stick) butter, softened
teaspoons vanilla extract
cups confectioners' sugar
Heat the oven to 350°F. Spray 2 (9-inch) round cake pans with vegetable cooking spray.
Stir the flour, baking powder, baking soda, salt, cinnamon and ginger in a medium bowl.
Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed for 5 minutes. Stir in the carrots, walnuts, and pineapple. Stir in the flour mixture. Pour the batter into the pans.
Bake for 45 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans on wire racks for 15 minutes. Remove the cakes from the pans and let cool completely on wire racks.
Beat the Neufchâtel cheese, butter and vanilla extract in a medium bowl with an electric mixer on medium-high speed for 2 minutes or until the mixture is smooth and creamy. Beat in the confectioners' sugar. Add the reserved pineapple juice, 1 tablespoon at a time, until the frosting is the desired consistency. Fill and frost the cake.