A moist carrot cake filled with crushed pineapple, shredded carrots, and topped with an easy cream cheese frosting. This Carrot Pineapple Snack Cake is perfect for a healthy, tasty treat!
Recipe courtesy of Washington Grain Commission
Carrot Pineapple Snack Cake w/Cream Cheese Frosting
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 9x9 pan
- Difficulty Level Easy
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 2 eggs, beaten
- 1 cup grated carrots
- 1, 8 ounce can crushed pineapple, undrained
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 2 ounces cream cheese, light
- 2 tablespoons butter or margarine
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ¼ cups confectioners’ sugar
- Optional: 3 tablespoons chopped pecans
Instructions
- Preheat oven to 350°F.
- Grease and flour bottom of a 9 x 9 x 2-inch pan.
- In large mixing bowl, stir together whole wheat flour, all-purpose flour, sugar, baking soda, baking powder, cinnamon and salt.
- Add vegetable oil, applesauce, eggs, carrots, pineapple and vanilla. Mix on low speed until moistened; beat 2 minutes at medium speed.
- Pour into pan and bake 40 minutes or until toothpick inserted in center of the cake comes out clean.
- Cool on wire rack.
- Cream Cheese Frosting:
- Beat together cream cheese and butter or margarine; add vanilla and salt.
- Gradually add enough confectioners’ sugar to make a spreading consistency.
- Spread on cooled cake and top with pecans.
- Servings : 12
- Course : Dessert
- Recipe Type : Cakes & Cupcakes
About Chef
Rate this recipe
0 People Rated This Recipe
Average Rating
Comments are closed.