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Carrot Cake with Crushed Pineapple and Pecans

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

1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.

2

Sift flour, cinnamon, baking soda, and salt together into a bowl.

3

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

4

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

5

Evenly divide batter among the prepared cake pans.

6

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.