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

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

Step 2

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

Step 3

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.

Step 4

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