Carrot Cake with Crushed Pineapple and Pecans

Name: Carrot Cake with Crushed Pineapple and Pecans
Total time: 35 min
Yield: 12 Servings
Ingredients: 🍞 2 cups all-purpose flour; 🧂 1 tablespoon 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; 🍍 1 (8 ounce) can crushed pineapple, drained; 1 cup sweetened flaked coconut; 🌰 1 cup chopped pecans

Cost $12, save $15

Source: Recommended by CookPal

35 Min
12 Servings
$12

Carrot Cake with Crushed Pineapple and Pecans

Cost $12, save $15

Source: Recommended by CookPal

35 Min
12 Servings
$12

INGREDIENTS

Dry Ingredients
- 🍞 2 cups all-purpose flour
- 🧂 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 🧂 1 teaspoon salt
Wet Ingredients
- 🧂 2 cups white sugar
- 1 ½ cups canola oil
- 🥚 3 large eggs
- 2 teaspoons vanilla extract
Fruits and Additions
- 🥕 2 cups finely grated carrots
- 🍍 1 (8 ounce) can crushed pineapple, drained
- 1 cup sweetened flaked coconut
- 🌰 1 cup chopped pecans

STEPS

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 into a bowl.

Beat sugar, oil, eggs, and vanilla extract together in a separate bowl until well blended.

Gradually add flour mixture until well combined. Fold in carrots, pineapple, coconut, and pecans.

Evenly divide batter among the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 35 minutes.

NUTRIENTS

Per 1 serving

🔥

591

Calories

5
Protein
60
Carbs
38
Fats

💡 For the best flavor, toast the pecans lightly before adding them to the batter.Ensure the pineapple is well-drained to avoid a watery batter.Cool completely before applying cream cheese frosting for the best results.