Carrot Cake with Crushed Pineapple and Pecans

This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.

• 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
• 1 ½ cups canola oil
• 2 cups finely grated carrots, or more to taste

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.