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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.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons 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, or more to taste
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
Directions
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 in a bowl.
Step 3
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.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Cook’s Notes:
You can use chopped walnuts instead of pecans.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 591 | |
| % Daily Value * | |
| Total Fat38g | 49% |
| Saturated Fat5g | 24% |
| Cholesterol47mg | 16% |
| Sodium350mg | 15% |
| Total Carbohydrate60g | 22% |
| Dietary Fiber3g | 11% |
| Total Sugars40g | |
| Protein5g | |
| Vitamin C3mg | 16% |
| Calcium34mg | 3% |
| Iron2mg | 9% |
| Potassium200mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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