Other carrot cake recipes have been tweaked resulting in this user's ultimate version, loaded with sweet pineapple and buttery pecans, topped with a nutty cream cheese frosting.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
396 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Step 2
Spread frosting over the cooled cake.
Step 3
Beat brown and white sugars, oil, applesauce, eggs, and vanilla extract in a large bowl until well combined. Mix in flour, cinnamon, baking powder, baking soda, and salt. Stir in carrots and pineapple, then fold in pecans. Pour into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, about 30 minutes.
Step 5
While the cake is cooling, combine powdered sugar, cream cheese, butter, and vanilla extract for frosting in a medium bowl. Beat until mixture is smooth and creamy. Stir in chopped pecans.
Ingredients
1 cup brown sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
1 cup white sugar
1 cup chopped pecans
2 teaspoons baking soda
2 teaspoons baking powder
4 large eggs
1 (8 ounce) package cream cheese, softened
½ cup applesauce
½ cup unsalted butter, softened
3 teaspoons vanilla extract
3 cups grated carrots
3 teaspoons ground cinnamon
¾ cup canola oil
1 (8 ounce) can crushed pineapple, drained and squeezed dry
