Pineapple Carrot Cake w/ Citrus Cream Cheese Frosting

Dessert Recipe

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This is a perfect carrot cake, or even coffee cake, for summertime due to its citrus infusion. If you wanted an even zestier flavor to your icing, try using pre-made flavored cream cheese bases like pineapple or lemon.

Cake Ingredients:

  • 2/3 cup low-fat buttermilk
  • 1 egg
  • 1 cup packed light brown sugar
  • 2 egg whites
  • 2 cups all-purpose flour
  • 2 tablespoons baking soda
  • 2 tablespoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 cups carrots, peeled and grated
  • 3 tablespoons canola oil
  • 8 oz. crushed pineapple w/ juice

Icing Ingredients:

  • 1/2 teaspoon vanilla extract
  • 1 teaspoon grated orange rind
  • 1 tablespoon softened light margarine
  • 1 1/2 cups confectioner's sugar
  • 6 oz. softened cream cheese

Directions:

For the cake:

Mix together the cinnamon, baking soda and flour then set aside. Mix together at medium speed the egg whites, egg, buttermilk, brown sugar, pineapple with juice, oil, carrots, and vanilla. Grease a 9 x 13 pan and pour batter into it. Bake the batter at 350 degrees for approximately 25 to 30 minutes or until a knife or toothpick comes out clean when inserted into the center.

For the icing:

Mix the cream cheese and the margarine. Slowly add in the confectioner's sugar and mix until texture is smooth. Lastly, add in the vanilla and the orange rind. Use mixture to frost cake when cake is completely cooled.

Makes approximately 18 squares.

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