Carrot Cake with Crushed Pineapple and Pecans

This 1970s retro carrot cake is loaded with crushed pineapple, coconut, and pecans, making it a sweet choice for your next party!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 591 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.