Moist Carrot Cake with Pineapple Cream Cheese Frosting

Follow our step-by-step guide on how to make Moist Carrot Cake with Pineapple Cream Cheese Frosting.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and lightly coat a 9x13-inch baking dish with cooking spray to ensure your cake releases effortlessly.

2. Step 2

   In a spacious bowl, sift together the flour, baking soda, cinnamon, and salt, creating a fragrant base for your masterpiece.

3. Step 3

   In a separate bowl, whisk the eggs until they’re just frothy, then blend in the sugar, buttermilk, applesauce, oil, and vanilla until everything is harmoniously combined.

4. Step 4

   Gently fold this delightful mixture into the dry ingredients, adding in the shredded carrots, chopped pecans, and drained crushed pineapple until just incorporated—be careful not to overmix.

5. Step 5

   Pour the luscious batter into your prepared baking dish and slide it into the oven.

6. Step 6

   Bake for 45 to 50 minutes, or until a toothpick inserted into the center emerges clean, signaling that your cake is ready.

7. Step 7

   Once baked, let it cool in the dish on a wire rack for about an hour, allowing the flavors to settle.

8. Step 8

   After cooling, wrap the dish tightly with plastic wrap and let it chill in the refrigerator for at least 8 hours or overnight, enhancing the flavors even further.

9. Step 9

   For the frosting, beat the Neufchâtel cheese with 1 tablespoon of reserved pineapple juice in a medium bowl using an electric mixer until it’s smooth and creamy.

10. Step 10

    Gradually incorporate the confectioners' sugar, vanilla, and a pinch of salt, mixing until the frosting reaches a velvety consistency.

11. Step 11

    Finally, spread this luscious frosting evenly over your chilled cake, transforming it into a delightful treat ready to impress at any gathering.

12. Step 12

    Enjoy every bite of this moist, flavorful creation!.