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Source: Campbell's Recipes
Tagged With: 12 servings
Carrot Cake with Cream Cheese Frosting
This moist and delectable carrot cake, flavored with crushed pineapple and chopped walnuts, is the perfect way to celebrate a special occasion.
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Serves: 12 servings
Prep Time: 40 minutes
Cook Time: 45 minutes
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Vegetable cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
2 3/4 cups granulated sugar
1 1/2 cups canola oil
4 eggs
5 medium carrots, peeled and grated (about 2 1/2 cups)
1/2 cup chopped walnuts
1 can (8 ounces) crushed pineapple (about 1 cup), drained, reserving juice
2 packages (8 ounces each) Neufchâtel cheese or light cream cheese, softened
1/2 cup (1 stick) butter, softened
2 1/2 teaspoons vanilla extract
2 3/4 cups confectioners' sugar




Heat the oven to 350°F.  Spray 2 (9-inch) round cake pans with the cooking spray.
Stir the flour, baking powder, baking soda, salt, cinnamon and ginger in a medium bowl.
Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed for 5 minutes.  Stir in the carrots, walnuts, and pineapple.  Stir in the flour mixture.  Pour the batter into the pans.
Bake for 45 minutes or until a toothpick inserted into the center of the cakes comes out clean.  Let the cakes cool in the pans on wire racks for 15 minutes.  Remove the cakes from the pans and let cool completely on wire racks.
Beat the Neufchâtel cheese, butter and vanilla extract in a medium bowl with an electric mixer on medium-high speed for 2 minutes or until the mixture is smooth and creamy.  Beat in the confectioners' sugar.  Add the reserved pineapple juice, 1 tablespoon at a time, until the frosting is the desired consistency.  Fill and frost the cake.





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