Carrot Pineapple Cake

I'm going to be honest.
This cake is not really my thing.
The taste was nice, but it was missing . . . something.
And the texture was a bit weird for me.
Perhaps blending the pineapple would have made the texture more my speed.

But don't get me wrong.
It was still really good.
And Chad really liked it.  Said it was the best carrot cake he'd had.
It was really moist, and the cream cheese frosting was truly amazing.
I absolutely loved the frosting -- and I'm not usually a frosting freak.
This will be my new go-to frosting.

Carrot Pineapple Cake
from Taste of Home

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup flax
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
4 eggs
3/4 cup sugar
3/4 cup brown sugar
1 cup applesauce
1 20 oz. can crushed pineapple
2 1/2 cups shredded carrots (this wasn't actually measured, just a big pile that looked like this much)
chopped walnuts (optional)

Frosting:
6 oz. Neufachâtel cheese, softened
1 Tbsp. butter, softened
2 Tbsp. + 1 tsp. milk
1 tsp. vanilla
4 cups powdered sugar

Directions
•Drain the pineapple and reserve 2 Tbsp. of juice, set aside
•Sift together dry ingredients and set aside
•Mix eggs, sugars, oil, applesauce, and 2 Tbsp. pineapple juice
•Add the dry ingredients, then fold in pineapple and carrots (and walnuts, if you want)
•Pour in prepared 9x13 or 2 round cake pans
•Bake at 350*F for 45-50 minutes

Frosting:
•Beat together the frist four ingredients
•Mix in powdered sugar, one cup at a time