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Carrot Cake with Crushed Pineapple and Pecans
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Tropical carrot cake from the 70s: pineapple, coconut, pecans - a sweet hit for your next party!
Ingredients:
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups white sugar
  • 1.5 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
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour three 9-inch round or square cake pans.
  • Combine flour, cinnamon, baking soda, and salt in a bowl, sifting them together.
  • In a separate bowl, blend sugar, oil, eggs, and vanilla extract until smooth. Gradually mix in the dry ingredients until fully combined. Gently fold in carrots, pineapple, coconut, and pecans. Divide the batter evenly among the cake pans.
  • Bake in the preheated oven for around 35 minutes or until a toothpick inserted in the center comes out clean.

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