How to Make Carrot Cake with Crushed Pineapple and Pecans - A Step-by-Step Guide

Carrot cake is a classic dessert that has been enjoyed for generations. Its moist, flavorful texture and rich, spiced flavor make it a beloved treat for any occasion. This recipe for Carrot Cake with Crushed Pineapple and Pecans takes the traditional carrot cake to the next level, adding extra layers of sweetness and crunch to create a truly unforgettable dessert.

Carrots are the star ingredient in this cake, providing natural sweetness and a moist, tender crumb. The addition of crush...

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Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups white sugar
  • 1 ½ cups canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots, or more to taste
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 12
  • Yield: 1 9-inch layer cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
  • Sift flour, cinnamon, baking soda, and salt together in a bowl.
  • Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Nutrition

    591 cal.

    • Total Fat: 38g
    • Saturated Fat: 5g
    • Cholesterol: 47mg
    • Sodium: 350mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 3g
    • Total Sugars: 40g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 200mg