Carrot-pineapple Cake with Apricot Cream Frosting

Carrot-pineapple Cake with Apricot Cream Frosting

Ready in 45 minutes

Most carrot cakes are loaded with fat...applesauce is substituted for the oil and crushed pineapple adds moistness and flavor. Great with or without the apricot cream frosting.

Top-ranked recipe named "Carrot-pineapple Cake with Apricot Cream Frosting"

4 avg, 1 review(s) 100% would make again

Ingredients

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-- CAKE --
2 Eggs
1 Orange; zest
3/4 cup Brown sugar; packed
1/2 cup Applesauce
1 teaspoon Vanilla
1 cup Whole wheat flour
1 cup All-purpose flour
2 teaspoons Baking Powder
1 teaspoon Baking soda
2 cups Carrots; grated
1 1/4 cups Crushed pineapple in juice; drained
1/2 cup Shredded coconut; sweet or unsweetened
-- APRICOT CREAM FROSTING --
6 Dried apricots; diced
4 ounces Neufchatel; or low-fat cream cheese
1/2 cup Powdered sugar; sifted
1/4 teaspoon Vanilla

Original recipe makes 4

Servings  

Preparation

Preheat the over to 350 and lightly oil 8-inch cake pan.

Beat the eggs with the orange zest and sugar until thick.

Stir in the applesauce and the vanilla.

Sift the flours, baking powder, and baking soda into a large bowl.

Stir the egg mixture into the flour mixture, then fold in teh carrots, pineapple, and coconut.

Spoon the batter into the prepared cake pan and bake 35 to 40 minutes, or until a skewer inserted in the center of the cake comes out clean.

Cool the cake in the pan about 10 minutes, then turn onto a rack to cool completely.

To make the frosting, soak the apricots in hot water until they are very soft. Drain thoroughly.

With a hand mixer, whip the Neufchatel until smooth and fluffy.

Beat in the powdered sugar and teh 1/4 tsp of vanilla.

Fold in the aprictos.

Spread the frosting evenly over the top of the cooled cake, and cut into thin wedges to serve.

Notes

Variations: Add 1/2 cup golden raisins, soaked in hot water and drained, to the batter - or - sprinkle the chopped apricots over the frosted cake instead of folding into the frosting - or- add 1/3 cup chopped toasted pecans to the batter or sprinkle over the cake.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 994 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Variations: Add 1/2 cup golden raisins, soaked in hot water and drained, to the batter - or - sprinkle the chopped apricots over the frosted cake instead of folding into the frosting - or- add 1/3 cup chopped toasted pecans to the batter or sprinkle over the cake. [I posted this recipe.]
Janice1010 4 years ago
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