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