Honey Pineapple Carrot Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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The pineapple gives this cake an unbelievable flavor. It is really moist and delicious. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1-1/2 teaspoons ground cinnamon |
1 cup firmly packed dark brown sugar |
1/2 cup honey |
1/3 cup canola oil |
1 large egg |
3 egg whites |
3 cups shredded carrots |
1-8 ounce can crushed pineapple in juice, drained |
1/4 cup chopped toasted pecans |
6 ounces neufchâtel cheese, softened |
3/4 cups confectioners' sugar |
1 tablespoon corn starch |
1-1/2 teaspoons vanilla |
Directions:
1. Preheat oven to 350°.
2. Spray a 13x9-inch bakingpan with non-stick cooking spray.
3. Set aside.
4. Combine flour, baking powder and cinnamon in a small bowl.
5. Set aside.
6. Beat together sugar, honey, oil, egg and egg whites in a large bowl with an electric mixer.
7. Gradually beat flour mixture into sugar mixture on low speed until well blended.
8. Stir in carrots, pineapple and pecans.
9. Pour batter into prepared pan.
10. Bake 40-45 minutes or until cake test comes out clean.
11. Cool completely in pan on a wire rack.
12. Frosting:
13. Beat cheese, confectioners' sugar, cornstarch and vanilla in a small bowl until smooth.
14. Spread frosting over top cake.
15. If desired, reserve some of the frosting to tint with food coloring and pipe carrots for garnish.
16. Store unused cake in refrigerator.
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